This vibrant dish is a fantastic, gluten-free alternative to pasta!

Creamy Spaghetti Squash with Kale

Creamy Spaghetti Squash with Kale


  • 1 spaghetti squash cut in half lengthwise, seeds removed
  • coconut oil for greasing
  • 1 Tbsp extra virgin olive oil
  • 1 sweet onion chopped
  • 3 cloves garlic minced
  • 1 tsp oregano
  • sea salt to taste
  • ground black pepper to taste
  • 1 bunch kale stems removed


  1. Preheat oven to 400 degrees F. Rub insides of squash halves with coconut oil. Place face down on a large baking dish, and bake for about 15 minutes, or until squash is tender.
  2. As squash is cooking, heat olive oil in a pan over medium heat. Add onions and let cook for 2-3 minutes. Add garlic and stir frequently.  
  3. When squash is done cooking, remove from oven and let cool. Scoop out pulp and add it to the pan with the garlic and onions.
  4. Add spices. Stir well and let flavors mix for 3 minutes.  
  5. Add kale and cook uncovered for about 10 minutes, until kale is soft.