Roasted spaghetti with sauteed collard greens is an easy, healthy and delicious meal that si simpel enough to make on a busy weeknight. I often roast my spaghetti squash ahead of time, so I have it ready to go as a head-start ingredient in the fridge.
Next, saute the collard greens in a little bit of olive oil with lots of garlic and mix it all together. Top it all off with fresh grated parmesan cheese and red chili flakes to enjoy a plant based meal for meatless Monday or any night of the week.
The combination of spaghetti squash and collard greens is so delicious, even my kids enjoy this dish. I hope you all enjoy it as well!
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How-To Roast Spaghetti Squash:
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ROASTED SPAGHETTI SQUASH + COLLARD GREENS
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 saute 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!
spaghetti squash and collard greens in pan
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
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