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!
Tips
- 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.
Serving Options
The options are pretty much endless when it comes to pairing sautéed collard greens with a main dish. I like to enjoy this along with some baked salmon or chicken for a quick weeknight meal!
More Recipes With Collard Greens
Black Eyed Peas & Collard Greens
Healthy Artichoke Dip with Collard Greens
Sautéed Collard Greens with Raisins + Onions
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.
I’d love to know if you try this (or any) recipe! Tag @clean_and_delicious on Instagram to let me know and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.
Spaghetti Squash With Garlicky Collard Greens
Ingredients
- 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
Instructions
- 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!
Susan Collins says
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!
Dani says
Airtight container in the fridge. Makes great leftovers!!
Aman says
I made this with Kale and turned out amazing!! Thanks Dani!
Dani says
You are very welcome! 😉
Evie says
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
Gigi says
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?
Dani says
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?
Gigi says
Hi Dani,
This was my first time working with spaghetti squash. I got the organic one sticker labeled spaghetti squash. Thanks
Sabrina says
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
Chelsea says
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?
Dani says
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!
Larry Isaac says
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.
Venus Bowens says
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!!!
Marilyn says
This was soooo incredibly delicious!!! Had it again for lunch the next day too. GREAT dish! YUM! 🙂
Maureen says
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!
Nancy says
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
Alix says
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?
Anne says
I LOVE this recipe! I’ve made it multiple times!
Dani says
It’s one o my favorites too!! So glad you like it:)
Cara says
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.
Dani says
Yay. So happy you are enjoying this dish. I really doesn’t matter if you use chicken or veggie broth. Both will work!
Marge Teilhaber says
I cannot wait to buy collards!! I’ve bought them before maybe but didn’t know WTH I was going. Now I know! The best way to cook the spaghetti squash is in IP! Don’t even need to punch holes in it. Put it in some water and cook HP for what, 20 minutes? Let it cool off, cut open, save the seeds to roast, and boom, we’ve got the crowning touch of your gorgeous dish. Thank you, Dani!