Recently I have heard from a lot of readers wanting more vegetarian pasta dishes that utilize spaghetti squash instead of pasta. However in my opinion this can be a bit tricky because while it's easy to make something delicious, it's hard to make sure there is enough protein to truly satisfy as a main dish. Using vegetarian proteins is one solution to this problem. In this recipe, I used vegetarian crumbles to make a simple spaghetti squash, garlic, kale, and Parmesan cheese pasta dish that's low in calories but high in protein.
Spaghetti Squash with Kale and Vegetarian Crumbles
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
Prepare the spaghetti squash: Cut squash in half and scoop out seeds. Roast cut side down on a baking sheet for 40-45 minutes until tender. Alternatively, pierce the squash with a knife all over. Microwave for 10-12 minutes until tender. Carefully cut in half and scoop out seeds.
Meanwhile, brown the crumbles in a pan until warmed through. Add the kale and garlic. Cook for 3 minutes.
Add the broth and scrape up any browned bits in the pan. Cover and cook for 6-8 minutes until kale is tender.
Add spaghetti squash to the pan and stir together. Top with Parmesan cheese and lemon juice.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.