Spaghetti Squash with Garlicky Collard Greens and Parmesan Cheese is a an easy, low carb, pasta-like dish that everyone will absolutely love. Sautéed collard greens, onions, and garlic are combined with cooked spaghetti squash and topped with Parmesan cheese for a flavorful, nutritious side dish.
This healthy spaghetti squash with collard greens recipe features a flavorful mix of garlicky collard greens with delicious strands of spaghetti squash that come together with very little effort. The spaghetti squash with garlicky collard greens is finished with a sprinkle of Parmesan cheese. Yum!
We love to make tasty sides like this one that compliment so many different mains, from grilled chicken to baked fish. This turned out so tasty, I could honestly eat it everyday of the week. It’s an-ex pasta lovers dream date.
Cooking up a healthy recipe doesn’t mean you need to spend more time or money in the kitchen! This easy spaghetti squash side is ready in about 30 minutes with very little hands-on time, making it the perfect quick dish.
Cooking Spaghetti Squash
For this recipe, you will need to use cooked spaghetti squash. You can either cook the spaghetti squash in the microwave or the oven. I prefer the oven, when I have the time because it caramelizes the squash and produces a sweeter, richer flavor.
Microwaving Spaghetti Squash: Pierce the spaghetti squash with a fork several times and microwave it for 3-4 minutes to soften the outside of the squash. Remove the squash from the microwave and slice from top to bottom lengthwise. Use a spoon to remove the seeds and pulp and discard. Place enough water in the bottom of a small casserole dish so there is about an inch of water in the dish. Add squash cut side down. Microwave 6-10 minutes or until the squash is easily pierced through the skin with a fork.
Roasting Spaghetti Squash: You’ll need to cut the squash in half before roasting it, which can be very difficult to do. I suggest poking it with a fork several times and microwaving it 3-4 minutes. This will make the outside of the spaghetti squash tender and much easier to cut. Baking time will depend on the size of your squash, but you can assume a 1.5 to 2 pound spaghetti squash will cook at 425°F for about 35-45 minutes.
How Do You Make Spaghetti Squash With Garlicky Collard Greens?
Start this recipe by preparing the collard greens. Remove stems from the collards and finely chop them up. Pile the leaves on top of one and other, roll into a fat cigar, and thinly slice into ribbons.
Heat olive oil over medium heat 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!
- Collard greens can harbor sand and dirt, so be sure to clean them well with fresh, cool water.
- When you add the collard greens to the skillet it will look like an overabundance, but don’t worry, they will cook down quite a bit. Also, be aware that because collard greens are tough, they take longer to cook than most other greens.
- If you aren’t a huge fan of collard greens, try substituting the collard greens with kale, Swiss or rainbow chard, baby spinach leaves, mustard greens, or any other greens you prefer. But be aware that some greens, such as spinach, will not need to cook as long as collards.
- For convenience, you can use pre-bagged greens, if available at your grocery store.
- Store cooked dish in a sealed container in the refrigerator once completely cooled. They will keep for up to about 3 to 4 days.
More Recipes With Collard Greens
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.
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Spaghetti Squash With Garlicky Collard Greens
- 1 tbsp. extra virgin olive oil
- 2 cloves garlic minced
- 1/2 onion chopped
- 1 bunch collard greens stemmed
- 1 cup low sodium chicken broth
- 5 cups COOKED spaghetti squash I used a 3lb squash
- 1/4 cup Parmesan cheese
- Pinch of red pepper flakes
- Salt and pepper to taste
- Wash greens and remove the stems. Slice stems into small pieces (if they are really thick and tough you can toss them, but if they are young and small the are delicious).
- Pile the collard leaves on top of one and other, roll into a big fat cigar 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!