Mains

April 4, 2022

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.

Edamame Kale Stuffed Spaghetti Squash

When I think spring, I think fresh, seasonal vegetables and tons of beautiful colors. I love adding as much color as possible to a dish.

For this recipe, I wanted to focus on spaghetti squash. It's such a fun vegetable because you get the nutrients of a veggie with the texture of pasta!

What to stuff spaghetti squash with

Stuffed spaghetti squash sounds delicious, but how can you put together a balanced meal that still tastes good?

I like to think about how I can add vegetables, have a balance of macronutrients, and create unique flavors and textures.

For this recipe I chose a vegetable: kale; a protein: edamame; and a few other ingredients to add flavor: dried cherries, hazelnuts and onions.

Edamame Kale Stuffed Spaghetti Squash

Why I love this Stuffed Spaghetti Squash

  • Dietary needs — this stuffed spaghetti squash is vegan, gluten-free, dairy-free, oil-free, and sugar free
  • One dish meal — your protein and veggies are all in one place
  • Simple ingredients — just a few veggies, beans, fruits - that's it!

Ingredient Notes & Substitutions

  • Spaghetti Squash
  • Kale: I love kale in this dish, but you could sub another leafy green like swiss chard or spinach
  • Yellow Onion: you could also use a white or red onion
  • Frozen Edamame: edamame is one of my favorite protein sources, and it tastes great in this recipe. You could sub another legume if you'd like
  • No Added Sugar Dried Cherries: it's often hard to find dried fruits without added oils or sugars - they do exist though! If you can't find dried cherries, you could use raisins or currants
  • Hazelnuts: you could sub another nut like walnuts or almonds
  • Salt & Pepper

Edamame Kale Stuffed Spaghetti Squash Ingredients

How to make Edamame Kale Stuffed Spaghetti Squash

Step 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.

Edamame Kale Stuffed Spaghetti Squash Step 1

Step 2. Meanwhile, sauté the onion over medium heat for 3-5 minutes. Use a splash of water if it starts to stick.

Step 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.

Edamame Kale Stuffed Spaghetti Squash Steps 2 & 3

Step 4. Add the edamame and cook 3-4 minutes more, until the edamame is warm.

Step 5. Remove the pan from the heat and stir in the cherries and hazelnuts. Season with salt and pepper, to taste.

Edamame Kale Stuffed Spaghetti Squash Steps 4 & 5

Step 6. When the squash is cool, shred with a fork, leaving 1/4" of squash on the skin.

Step 7. Stir in/top with the kale mixture. Enjoy!

Edamame Kale Stuffed Spaghetti Squash Steps 6 & 7

FAQ

How do I serve this spaghetti squash?

For a showstopping look, I recommend keeping the spaghetti in the squash shells.

If you want smaller portions, scrape out the spaghetti from each squash, then toss everything in a large bowl.

What else can I stuff spaghetti squash with?

Like I mentioned earlier, I like to focus on protein, vegetables, and flavor. So any combination of those three would make a tasty, well balanced meal.

You could choose another green vegetable like spinach or broccoli. You could also use another protein like tempeh or tofu. Or another nut and fruit combo like almonds and currants. Get creative!

Recipe Prayer

Thank you God for your resurrection! Alleluia, you are risen!

Edamame Kale Stuffed Spaghetti Squash

Related Recipes

Looking for other spring recipes? Here's a few to try next:

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

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

Serves:

8

Prep:

10

min

cook:

40

min

total:

50

min

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!
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography