2 medium spaghetti squash
1 tbsp avocado oil
4 cups kale (may substitute with spinach)
Salt and pepper
½ cup walnuts, chopped
¼ cup Parmesan cheese
- Preheat the oven to 400 degrees.
- Cut the spaghetti squash lengthwise from stem to tail. Use a spoon to scrape out the
seeds and stringy flesh from the inside. Discard the seeds.
- Place the squash halves cut-side down in a roasting pan or baking dish.
- Pour a little water in the pan, enough to cover the bottom (optional). Water will help
the squash steam and become more tender. You could also cover the pan with foil.
- Roast the squash for 30-45 minutes. Smaller squash will cook more quickly than larger
squash. Check after 30 minutes.
- The squash will be tender and will be able to easily pierce a fork through the flesh all the
way to the peel. If the spaghetti strands are still a bit crunchy, bake for another 15-20
- Flip the squash to be cut-side up. Use a fork to gently pull the squash flesh from the peel
to separate into strands.
- While the squash is baking, in a sauté pan over medium heat, add 1 tablespoon of
avocado oil. Once heated, add onions and cook for about 5 minutes and are beginning
- Add kale to pan and cover. Cook for about 4-5 minutes until kale has wilted.
- Remove lid and add spaghetti squash and walnuts to the pan. Sprinkle parmesan cheese
if desired. Salt and pepper to taste.
- To add additional protein, combine meal with chicken or shrimp.
Nutritional info per serving: serves 6