Finding different ways to serve Spaghetti Squash is a fun job to have, that is of course, if you call spending a lot of time on something you really love but barely get paid for a job.
Maybe I should rephrase that to hobby? Or past-time?
Actually how about dream job?
Finding different ways to serve spaghetti squash is a fun dream- job to have.
I’m living the dream people and who ever said that the dream including a pay check?
Anyhow, forgive my rant, back to spaghetti squash!
I could honestly eat it everyday of the week.
It’s an-ex pasta lovers dream date.
I already told you guys about all of it’s perks here and here, so I won’t continue to try to sell you on it but if you have jumped on over to the spaghetti squash fan club you definitely want to throw this recipe into your rotation and watch this video.
And if you don’t have collared greens, no problem! You can sub in any dark leaf green you have on hand.
Kale.
They will all get the job done.
So please give this one a try and do come back and let me know what you think. I always love to hear how you guys change things up or how you adapt a recipe to make it your own, so don’t forget to come back and chat with me down in the comments below.
Spaghetti Squash With Garlicky Collard Greens
Yield: 4 servings
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Ingredients:
- 1 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- ½ onion, chopped
- 1-bunch collard greens, stemmed
- 1-cup low sodium chicken broth
- 5 cups COOKED spaghetti squash (I used a 3lb squash)
- ¼ cup Parmesan cheese
- Pinch of red pepper flakes
- Salt and pepper to taste
Directions:
Slice the collard stems into ¼-inch pieces. Roll the collard leaves and slice into thin ribbons.
Heat olive oil in a large non-stick sauté pan. Add onion, garlic, and collard stems along with a pinch of salt. Cook for 6-8 minutes or until your veggies are fragrant and beginning to become tender.
Add in collard ribbons, a bit more salt, black pepper, and a pinch of red pepper flakes along with 1 cup of chicken broth. Cook for 10-12 minutes or until your green are nice and tender.
Toss in COOKED spaghetti squash and combine everything together. Adjust seasonings and top with fresh Parmesan cheese. Enjoy!
Makes 4 hearty servings.
Nutrients per ¼-of recipe: Calories: 138; Total Fat: 5.1g; Saturated Fat: 1.4g; Cholesterol: 4mg; Carbohydrate: 15.4g; Dietary Fiber: 4.2g; Sugars: 6.5g; Protein: 3.6g
Dani, how would you store leftovers of this dish? It looks like it would feed a family of 6 and I don’t have that many people in my family!
Love your videos. Keep ’em coming!
Airtight container in the fridge. Makes great leftovers!!
I made this with Kale and turned out amazing!! Thanks Dani!
You are very welcome! 😉
I really do like your recipes. Ihave an allgery to wheat and now I have to watch out for carbs. Im hoping that I will be able to find enough recipes here that will help in my diet .
Thank you Evie
Hi Dani, I made this receipe and I really like it. The only thing is my spaghetti squash turned out to be purée not like spaghetti at all, as yours in the video. I followed your roasting receipe. Do you have any idea why that happened?
That’s so weird – I have never had that happen and am not really sure. The only thing that comes to mind is that possibly you were working with a different squash? Have you worked with Spaghetti Squash before? Any possibilty you may have had a look a like?
Hi Dani,
This was my first time working with spaghetti squash. I got the organic one sticker labeled spaghetti squash. Thanks
Hi Dani
Yesterday I discovered your site and your youtube channel and I’m excited for the many ideas I got, did try this one today and it was delicious. Your videos and the recipe here is so clear and easy to follow, you are doing an excellent job and your sites are bookmarked. Thank you!
Best wishes from Switzerland,
Sabrina
Hey, I have never cooked greens before. I am at the end of this recipe and the greens are not tender and still bitter. are they suppose to be that way or am I doing something wrong?
This can happen if you have older greens – they tend to be more bitter and less tender. If this is the case in the future I would try blanching the greens first and then continuing with the recipe as written. Hope that helps!
WOW! This recipe turned out GREAT and I am not a cook by any means. If I can do it, anyone can do it. I love both squash and collards (and so do the dogs). Thanks for the simple instructions and incredients! This should be our national dish for the “downsizing” of America.
Hi Dan, thanks for this great video. I’m not a fan of squash but when I tried spaghetti squash and how you did it with parmesan, OMG, i fell inlove with it! Such a great recipe! Thank you so much!!!
This was soooo incredibly delicious!!! Had it again for lunch the next day too. GREAT dish! YUM! 🙂
This was so tasty! I think I’ll add a few toasted pine nuts on top next time I make it. Thank you for another great recipe video!
I love spaguetti squash…. But is it normal that it is SO watery (full of water getting out)
Do I cook it too long ? I follow your explaination but still…
Thank you
Hey Dani,
How do you get your spaghetti squash strands so dry before you place them into the pan? Mine have a lot of moisture at the bottom of the bowl. Is that normal?
I LOVE this recipe! I’ve made it multiple times!
It’s one o my favorites too!! So glad you like it:)
Hi Dani,
Thank you so much for sharing this delicious dish! It is one of my favorites, and I find myself (and my work colleagues with whom I share it) craving it often. I have been using veggie broth, which you suggest in the video, however, the written recipe on this page calls for chicken broth. Does it matter which we use? Thank you again.
Yay. So happy you are enjoying this dish. I really doesn’t matter if you use chicken or veggie broth. Both will work!