Cheesy Spaghetti Squash with Baby Kale


Cheesy Spaghetti Squash with Baby Kale

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Eric Adjepong—the host of Food Network’s “Alex vs America” and culinary advisor of Bowery Farming, which turns industrial spaces into vertical smart farms—shares a cheesy spaghetti squash dish that’s healthy AND delicious. It can be served as a vegetarian main course or side dish that will also satisfy meat eaters! And as Rach says, “It’s as fun as eating a bowl of spaghetti!” 


    2 tablespoons avocado oil, divided1 medium spaghetti squash, halved and seeds removed2 tablespoons minced garlic1 ½ ounces baby kale, chopped¼ cup heavy cream¼ cup cream cheese ½ cup freshly grated Parmesan cheese, plus more for servingSalt¼ cup panko breadcrumbs

Yield Preparation

Preheat the oven to 400°F. 

Drizzle 1 tablespoon of the avocado oil on both squash halves and place cut-side down on a wire rack set in a sheet pan. Bake for 40 minutes, or until tender. Remove and allow to cool slightly. Turn the halves over, fluff the flesh with a fork and set aside. Turn the oven to low broil and adjust the oven rack. 

In a skillet over medium-high heat, heat the remaining 1 tablespoon avocado oil. Add the garlic and sauté for 1 to 2 minutes, or until fragrant. Add the kale and cook for an additional minute. 

Add the heavy cream and cream cheese and whisk until combined. Add the Parmesan cheese and season with salt, then transfer the mixture to the squash boats. Top with the breadcrumbs. 

Broil under low heat just until the cheese melts and is golden, 5 to 8 minutes. Top with more Parmesan and serve immediately.   


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