Tag Archives: spaghetti squash

Spaghetti Squash & Kale Stir Fry


For those who are unsure of trying new “health craze foods” like kale or spaghetti squash, let me assure you, they are SUPER easy to cook and incorporate into your repertoire.  By now the interwebs are bursting at the seams with kale related recipes, so that’s a good place to start.  You can pretty much use it anywhere you would use lettuce or spinach, sometimes coating in oil or steaming first since it is much more hardy in texture.

As for spaghetti squash, this baby is coming into its own in the fall. I have written before about my “spaghetti” and turkey meatballs, where you use the strands of squash just like noodles for the same texture but way more filling fiber and nutritious vitamins than wheat pasta. You can try starting this trick by using half-and-half squash and pasta, then working up from there according to taste.

Cooking a squash is as easy as 1-2-3 with a microwave. Simply cut the squash in half, and lay cut-side down on a plate in the microwave. Add about a 1/2 inch of water, and microwave 5 minutes. Flip the squash over, and microwave again. If it is soft when poked with a fork, you’re good to go, otherwise continue flipping and microwaving a few minutes at a time.  When it is done, you can take a fork and drag it down the sides, pulling out the flesh in spaghetti-like strings.

Hence the name.

You can of course also bake it cut-side down in a shallow oven-safe pan with a little water, 45-60 minutes or until softened. These preparation methods work well for pretty much all types of winter squash as well, from spaghetti to acorn to butternut.

Kale and Spaghetti Squash

For this recipe, spaghetti squash, kale, and other yummy veggies come together in a warming, filling fall favorite. You can make this in a frying pan or in the oven, and once made can be stirred into omelets, served alone or with sauce, or like I did wrapped into a burrito!


  • 1/2 small spaghetti squash
  • Handful kale (about 1 cup)
  • 2 slices bacon — optional
  • 1 tbsp olive oil — if not using bacon
  • 1/4 white onion, sliced
  • 1/4 pint mushrooms
  • Nuitritional yeast
  • Sprinkle of sea salt

Step 1: In a frying pan, add the onions and bacon if using. (Otherwise, cook onions in olive oil). Cook 1 minute, then add the mushrooms and kale, and flip the bacon. Cook, stirring, about 5-7 minutes. Then add in the spaghetti squash. Cook until everything is heated through.

Spaghetti Squash & Kale Burrito

Step 2: Now you can enjoy as is, add some sauce, scramble some eggs into it for a lovely omelet, or wrap it up into a burrito!

Spaghetti squash ‘pasta’ with Turkey Meatballs and Tomato-Chickpea Sauce


I had bought a spaghetti squash a few days ago, and finally got around to making it. I was not sure what to make with it, so I went with the “spaghetti” theme and made turkey meatballs and a tomato-chickpea sauce. Like real pasta only tons more fiber and quite delicious!

Spaghetti squash

1 can chickpeas, drained
1 can diced tomatoes
2 garlic cloves, diced
Italian seasonings
1 1/2 cups water/chicken stock

1 pound ground turkey
1/4 cup bread crumbs
3 cloves garlic, diced
1/4 onion, grated
1/4 cup ketchup
1 egg
1/4 cup blue cheese/parmesan cheese

Step 1: Bake the spaghetti squash face-down for 1 hour at 375 or microwave 10 minutes then bake for 30.

Step 2: Mix all meatball ingredients in a bowl.

Step 3: Cook the chickpeas in a sauce pot for ~5 minutes. Then add the diced tomatoes, water, and seasonings and simmer.

 Step 4: Roll the meatball mix into 1-inch balls and bake on a sprayed cookie sheet for ~10 minutes at 350, or until brown and cooked through. Then add to the simmering sauce.


Step 5: When the squash cools, use a fork to pull the strands out.

In a bowl, add the squash, a meatball or two, and pour on some sauce. Enjoy!