Sautéed Spaghetti Squash with Kale and Tomato

You can eat as much of this Sautéed Spaghetti Squash as your stomach can hold. It’s full of fiber and nutrients, but only has 85 calories per serving. If you’re trying to lose weight, this recipe will help you achieve your goals without sacrificing flavor.

This is another recipe that Amelia whipped up one day with some spare parts we had laying around the kitchen. We love to eat spaghetti squash because it’s low calorie but very filling so she’s always thinking about how we can utilize it in new and interesting recipes.

This Sautéed Spaghetti Squash is a great main dish for lunch, or side dish with your Balsamic Portobello Mushroom Steaks.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Sauteed Spaghetti Squash with Kale and Tomato

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

You can eat as much of this Sautéed Spaghetti Squash as your stomach can hold. It's full of fiber and nutrients, but very low calorie.

• CourseMain Dish, Side Dish
• CuisineCheap Vegan Recipes, Gluten Free, Mediterranean, Oil Free, Soy Free, Vegan, Weight Loss
• MealDinner, Lunch

Servings	Prep Time
4 servings	5 minutes

Cook Time

15-20 minutes

Servings Prep Time 4 servings 5 minutes

Cook Time 15-20 minutes

Sauteed Spaghetti Squash with Kale and Tomato Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe You can eat as much of this Sautéed Spaghetti Squash as your stomach can hold. It's full of fiber and nutrients, but very low calorie. CourseMain Dish, Side Dish CuisineCheap Vegan Recipes, Gluten Free, Mediterranean, Oil Free, Soy Free, Vegan, Weight Loss MealDinner, Lunch Servings Prep Time 4 servings 5 minutes Cook Time 15-20 minutes Servings Prep Time 4 servings 5 minutes Cook Time 15-20 minutes

Ingredients

• 2 cups spaghetti squash cooked (1/2 spaghetti squash)
• 2 cups kale chopped
• 1/2 cup vegetable broth
• 1/2 cup grape tomatoes halved
• 1 tsp garlic cloves minced (1 clove)
• 1 tbsp basil fresh, chopped
• 1/2 tsp salt

Servings: servings

Instructions

1. Heat vegetable broth in a large skillet over medium heat.
2. Add tomatoes, kale, salt and garlic and sauté for 8-10 minutes. Add more broth if needed.
3. Add cooked spaghetti squash and sauté for another 5 minutes.
4. Add basil and continue to cook until basil is wilted.

   

Recipe Notes

Serving size is about 3/4 cup.