Spaghetti Squash & Kale Sauté

I’m not used to cooking for more than two people, but this past weekend I was at my mom’s place and found myself making dinner for five. Given that I was the only vegan, I wanted to make it tasty but still keep it in my cheap, gluten-free MoFo theme. Everyone loves quinoa and kale, right? Right. So I went with that…threw in a little extra stuff here and there and voila! Family meal.

Fellowship of the Vegetable Vegan MoFo 2013

I’m really quite embarrassed about my pictures in this post, being that I was away from home I didn’t have my staff food photographer (aka, the husband). Normally, I can pull off a couple good shots myself, but it was especially difficult to try to concentrate with my 6 year old nephew hungry and ready to eat.  And the lighting…not good. Oh well, you can at least see what it looks like even if the photo is not so pretty. What’s really important is how it tastes

Fellowship of the Vegetable Spaghetti Squash 1

Clean, wholesome, healthy. The flavors were pretty simple, but it worked well and I like that I now have another recipe to use spaghetti squash in because normally I just use it in replace of noodles with tomato sauce…..hello, boring!

Anyhoo…on to the price breakdown:
1/2 Large Spaghetti Squash $3.31
1 Bunch Kale $2.50
2 Roma Tomatoes $.77
3 Cloves Garlic $.24
2 TBSP Olive Oil $.24
1 1/2 Cups Uncooked Quinoa $1.91
1/2 TSP Salt $.01
1 TSP Pepper $.06
Total: $9.04 or $1.81 per serving

Spaghetti Squash & Kale Sauté

By Kylie Bennett Published: September 10, 2013

    Hearty and delicious vegan sauté featuring spaghetti squash, kale & tomatoes. Served over quinoa.



    1. Preheat oven to 375°. Slice squash in half lengthwise, place face down on a cookie sheet and bake for 30-40 minutes. Remove from oven and allow to cool while you prepare the rest of the meal. * I cooked both halves of the squash, but only used one for this meal.
    2. Place quinoa and water in a pot and cook according to package directions.
    3. While quinoa is cooking, heat olive oil in a large skillet and cook garlic until it just starts to brown. Add in kale (remember to massage it a little to break down the bitterness & toughness), salt & pepper and sauté until it start to wilt.
    4. Add tomatoes to skillet, stirring often.
    5. Using a fork, shred the squash into fun little stringy pieces and add that to the skillet. Continue to stir the ingredients until everything is incorporated and hot.
    6. Top quinoa with kale/squash mixture and enjoy!

    8 thoughts on “Spaghetti Squash & Kale Sauté

    1. Cut 'N Clean Greens

      Love this! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography. Please come LIKE us on Facebook for more recipes and tips on super healthy greens like kale, chard, beet, mustard, turnip, collard and other green leafies.

      –Your friendly Southern California farmers at Cut ‘N Clean Greens

    2. luminousvegans

      It looks wonderful! Did the nephew like it? I always get famboozled myself when I have to cook for more than two people as well. I usually end up making like a boat load of food. I’m guessing that this is because I assume everyone eats a lot like me.

      1. Kylie Bennett Post author

        I always seem to forget about spaghetti squash until I see it in the grocery store – it’s so yummy and no matter how often I have it, I’m still fascinated by how it strings up!

    3. Christine

      I happen to have a spaghetti squash in the oven roasting as I’m reading this post. Hadn’t decided what I’ll do with it yet, but I may have just found some inspiration (already have some quinoa sitting in the fridge too!) Thanks for making dinner planning easy this evening.


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