Edamame Kale Stuffed Spaghetti Squash

Edamame Kale Stuffed Spaghetti Squash is a veggie forward showstopper for Sunday dinner. This Stuffed Spaghetti Squash Recipe is completely plant-based and gluten-free.

Author:

Elizabeth | At Elizabeth's Table

Serves:

8

Prep:

10

minutes

Cook:

40

minutes

TOtal:

50

minutes

Ingredients

  • 2 Spaghetti Squashes
  • 2 Bunches Kale, de-stemmed & roughly chopped
  • 1 Yellow Onion, chopped
  • 3 Cups Frozen Edamame
  • 1/2 Cup No Added Sugar Dried Cherries
  • 1/3 Cup Hazelnuts
  • Salt & Pepper

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil. Slice the spaghetti squashes in half lengthwise. Place the halves face down on the baking sheet and bake for 30-40 minutes, until the squash is tender.
  2. Meanwhile, sauté the onion over medium heat for 3-5 minutes. Use a splash of water if it starts to stick.
  3. Add in the kale and cook for an additional 5 minutes until the kale is wilted. Use another splash of water if the kale is sticking.
  4. Add the edamame and cook 3-4 minutes more, until the edamame is warm.
  5. Remove the pan from the heat and stir in the cherries and hazelnuts. Season with salt and pepper, to taste.
  6. When the squash is cool, shred with a fork, leaving 1/4" of squash on the skin.
  7. Stir in/top with the kale mixture. Enjoy!