There is so much Parmesan cheese in this Kale Pea Spaghetti Squash you’ll get Kale haters to enjoy this gluten-free vegetarian dish! So many delicious and nutritious vegetables smothered in a carbonara-like sauce.
What is so special about this Kale Pea Spaghetti Squash recipe?
It’s the sauce! A carbonara-like sauce that the spaghetti squash is able to absorb A LOT better than regular pasta. I don’t have to eat gluten-free but I absolutely love spaghetti squash. I often choose spaghetti squash noodles over wheat pasta. It has a crunchy texture and absorbs whatever sauce you put on it so well!
Egg sticks wonderfully to spaghetti squash and peas don’t just slip to the bottom of the plate. The peas stay wherever they land. Every bite offers spaghetti squash, kale, peas and the delicious sauce. No need to poke around in your bowl to get the delicious flavor of each ingredient in your mouth.
Another special thing about this Kale Pea Spaghetti Squash dish is that it tastes great even when completely cold, right out of the fridge. Which makes it a great take to work lunch the next day. I took this to the park the next day and we ate it right out of the container I had stored it in.
This recipe is also great when you want to incorporate more vegetables in your diet. It is basically all vegetables and bit of protein. If you want or need more protein and are an omnivore you can eat it as a side dish, too. No matter if as main or side dish it offers a great nutritional boost due to the large amount of vegetables.
Another way to incorporate a lot of vegetables into your diet by replacing a common carbohydrate (rice) is this Cauliflower Fried Rice. Just like the Spaghetti Squash replace wheat pasta here, Cauliflower replaces white rice in the other.
Kale Pea Spaghetti Squash
- 1 large spaghetti squash
- 1 bunch kale
- 1 clove garlic
- 1 small onion
- 1-2 cups frozen peas
- 2 eggs
- 100 g Parmesan cheese
- Preheat oven to 400 F.
- Slice squash in half and scoop out seeds and discard.
- Cover squash in olive oil inside and out with your hands.
- Place squash cut side down on a parchment paper lined baking sheet and bake for 30-40 minutes. (To test for readiness insert a wooden pick into the squash when soft like a cooked potato, it is done).
- While squash is in the oven, wash and destalk kale, cut in very thin "spaghetti" and dry in salad drier.
- Peel and cut onion and peel and crush garlic.
- Heat a little olive oil in a large pan.
- Once hot fry onion and garlic for about a minute and then add kale.
- Fry while constantly moving until kale has completely softened.
- Add Peas and turn off heat.
- Remove squash from oven and let it cool down a little.
- With gloves for dishwashing hold the spaghetti squash and scrape out the flesh from top to bottom with a fork and let fall into pan. Little spaghetti-like pieces will come out.
- Turn on heat again and as soon as bubbly turn off right away and remove from heat
- In a separate bowl whisk together 2 eggs and grated parmesan cheese and salt and pepper to taste (it should taste quite salty as it is meant for the whole dish).
- Pour egg mix into spaghetti and mix well.
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