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Spaghetti Squash With Garlicky Collard Greens And Parmesan Cheese (Video)

January 18, 2013 21 Comments

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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.

Chard.

Dandelion Greens.

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.

Print Recipe
5 from 21 votes

Spaghetti Squash With Garlicky Collard Greens

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: DIET, DINNER, sides
Cuisine: American, gluten free, low carb + keto, nut free
Servings: 4 servings
Calories: 74kcal
Author: Dani Spies

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

  • Slice the collard stems into -inch pieces. Roll the collard leaves and slice into thin ribbons.
  • Heat olive oil in a large non-stick saut 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.

Nutrition

Calories: 74kcal | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 119mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1.5mg | Calcium: 80mg | Iron: 0.2mg
Course: DIET, DINNER, sides
Cuisine: American, gluten free, low carb + keto, nut free

Did you make this recipe? Snap a picture and tag @CleanAndDelicious on Instagram.
I LOVE to seeing your C&D creations. ❤︎ Dani

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Reader Interactions

21 Comments

  1. Susan Collins

    January 18, 2013 at 7:57 am

    5 stars
    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!

    reply to this comment
    • Dani

      January 18, 2013 at 9:47 am

      5 stars
      Airtight container in the fridge. Makes great leftovers!!

      reply to this comment
  2. Aman

    January 21, 2013 at 12:08 pm

    5 stars
    I made this with Kale and turned out amazing!! Thanks Dani!

    reply to this comment
    • Dani

      January 21, 2013 at 7:07 pm

      5 stars
      You are very welcome! 😉

      reply to this comment
  3. Evie

    April 25, 2013 at 7:48 am

    5 stars
    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

    reply to this comment
  4. Gigi

    June 7, 2013 at 5:42 am

    5 stars
    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?

    reply to this comment
    • Dani

      June 8, 2013 at 10:25 pm

      5 stars
      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?

      reply to this comment
  5. Gigi

    June 9, 2013 at 8:31 am

    5 stars
    Hi Dani,
    This was my first time working with spaghetti squash. I got the organic one sticker labeled spaghetti squash. Thanks

    reply to this comment
  6. Sabrina

    July 5, 2013 at 7:56 am

    5 stars
    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

    reply to this comment
  7. Chelsea

    July 11, 2013 at 3:40 pm

    5 stars
    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?

    reply to this comment
    • Dani

      July 12, 2013 at 12:37 pm

      5 stars
      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!

      reply to this comment
  8. Larry Isaac

    August 19, 2013 at 6:41 am

    5 stars
    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.

    reply to this comment
  9. Venus Bowens

    January 15, 2014 at 9:59 am

    5 stars
    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!!!

    reply to this comment
  10. Marilyn

    January 19, 2014 at 7:12 pm

    5 stars
    This was soooo incredibly delicious!!! Had it again for lunch the next day too. GREAT dish! YUM! 🙂

    reply to this comment
  11. Maureen

    October 26, 2014 at 2:10 am

    5 stars
    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!

    reply to this comment
  12. Nancy

    November 3, 2014 at 1:47 pm

    5 stars
    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

    reply to this comment
  13. Alix

    December 22, 2014 at 8:04 pm

    5 stars
    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?

    reply to this comment
  14. Anne

    February 23, 2015 at 1:09 pm

    5 stars
    I LOVE this recipe! I’ve made it multiple times!

    reply to this comment
    • Dani

      February 24, 2015 at 10:26 am

      5 stars
      It’s one o my favorites too!! So glad you like it:)

      reply to this comment
  15. Cara

    February 12, 2017 at 9:16 pm

    5 stars
    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.

    reply to this comment
    • Dani

      February 16, 2017 at 9:26 am

      5 stars
      Yay. So happy you are enjoying this dish. I really doesn’t matter if you use chicken or veggie broth. Both will work!

      reply to this comment

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Hi, I’m Dani. I'm a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I'll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! Learn more about me.

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