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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

5 min.

80 min.

85 min.



Kale and Spaghetti Squash

Easy and delicious. 


1 spaghetti squash (cut lengthwise in half, remove all seeds carefully from each half with a sharp knife or metal spoon)
1 tbsp. of olive oil
1 tbsp. of butter
2 cloves of garlic minced
1 cup of whole cream (or half & half)
1 bundle of kale (cut in small pieces)
1 half cup of grated pecorino
1 tsp. of dried red pepper
1 tsp. of salt
Fresh grated black pepper to taste
Optional: chopped nuts (walnuts, pecans, or pistachios)


1Heat oven to 350 degrees. Add parchment paper to a flat, large cooking sheet. Place spaghetti squash halves face down onto the parchment paper. Roast in oven for 45-50 mins. Remove from oven and let cool for 10-15 mins. Once cool enough to touch, use a large metal spoon to scrape out the spaghetti flesh. Place in a large bowl while you prepare the rest of the ingredients.
2Heat the oil and butter with seasoning inside a large skillet on medium heat (3-5 mins) until butter melts. Add garlic (careful to not let garlic burn or brown), cook for 2 mins.) Add the kale and sauté for 5-7 mins. Add cream and stir well until the sauce is well heated (do not allow to boil.) Turn heat down to low and add the cheese. Stir well for 2-3 mins. Add the spaghetti squash strands and incorporate until you have mixed all the strands into the sauce.
3Serve hot topped with your favorite chopped nuts or any other veggie topping such as chopped red bell pepper or grated carrots.

Cook's Tips:

Try adding your favorite chopped or roasted nuts, fresh bell peppers or other fresh grated/chopped veggies.