Ancient Grains and Kale Spaghetti Squash Boats via JennySheaRawn.com

Ancient Grains and Kale Spaghetti Squash Boats

Ancient Grains and Kale Spaghetti Squash Boats.

Roasted spaghetti squash topped with salsa, sauteed kale, cheddar, guacamole, red onion and cilantro, served in the spaghetti squash shell. This is an easy, healthy and flavorful dinner that’s perfect for two.

Ancient Grains and Kale Spaghetti Squash Boats via JennySheaRawn.com

Disclosure: I created these Ancient Grains and Kale Spaghetti Squash Boats for Drew’s Organics, maker of organic dressings and salsas as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible!

Have you roasted spaghetti squash before? How do you serve it? We love spaghetti squash in our house (well Lucca doesn’t, but Adrian and I do) – not as a replacement for pasta (we love pasta too!), but as a healthy, filling, plant-powered base to a meal. Spaghetti squash is one of our favorite winter squashes – probably second in line to delicata squash.

In the fall and winter, spaghetti squash makes an appearance at dinnertime about once a week. We top the squash in all different ways – sometimes with tomato sauce, meatballs and cheese, other times with pesto, other times with sauteed veggies. And, recently,  with salsa (Drew’s Organic Ancient Grains and Kale Salsa … SO good!), sauteed kale, guac, red onion and cilantro. So. So. Good.

Ancient Grains and Kale Spaghetti Squash Boats via JennySheaRawn.com

It’s really fun to serve the spaghetti squash in its shell. You’ll halve the squash, remove the seeds, then roast it. Once it’s tender, you’ll remove from the oven and run a fork through the strands to separate them. Then you’ll top the squash with all the goodies and serve.

If you’re serving more than 2 people, just purchase more spaghetti squash and adjust ingredient amounts accordingly.

These Ancient Grains and Kale Spaghetti Squash Boats could easily be dinner (one half per person) served alongside your favorite protein or serve them as a side dish (one half would serve 2-3 people; a whole 4-6). And, if you want to up the protein in the boats, add some tofu or beans to the bowls.

Ancient Grains and Kale Spaghetti Squash Boats via JennySheaRawn.com

NOTE: The spaghetti squash can be difficult to cut, so we typically microwave it first (after poking a few times with a fork) for a few minutes before halving it then roasting.

This is a colorful and flavor-packed dinner that will brighten up any cold and dreary fall or winter day.

How inviting and delicious does this look?

Ancient Grains and Kale Spaghetti Squash Boats via JennySheaRawn.comHere’s how to make these Ancient Grains and Kale Spaghetti Squash Boats:

Ancient Grains and Kale Spaghetti Squash Boats

Total Time: 40 minutes

Yield: Serves 2

Ancient Grains and Kale Spaghetti Squash Boats

Ingredients

  • • 1 spaghetti squash
  • • 2 Tablespoons extra virgin olive oil, divided
  • • 4 oz chopped kale greens
  • • 1 clove garlic, minced
  • • 8 oz Drew’s Organic Ancient Grains and Kale Salsa
  • • 4 oz shredded cheddar cheese
  • • 4 oz prepared guacamole
  • • ½ red onion, diced
  • • ½ cup cilantro, chopped

Instructions

  1. Preheat oven to 425 degrees F. Prepare a baking sheet with tinfoil. Poke spaghetti squash a few times with a fork and microwave 3-4 minutes. Remove squash carefully from microwave and let cool slightly. Using a kitchen towel to protect your hand from the heat, slice squash in half and remove and discard the seeds. Drizzle the cut side of each squash half with 1 Tablespoon olive oil. Place face down on the baking sheet and roast 30 minutes or until tender. Remove squash from oven. Using a fork, loosen the spaghetti squash strands and set aside.
  2. Meanwhile, in a large sauté pan, heat remaining 1 Tablespoon olive oil over medium heat. Add kale and sauté 10-15 minutes until tender. Add the garlic during the last two minutes of sautéing. Remove kale from heat.
  3. Assemble the boats by layering each squash half with kale, Drew’s Organic Ancient Grains and Kale Salsa, cheese, guacamole, red onion and cilantro. Serve.
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{ 6 comments… add one }
  • Kelly Jones November 6, 2017, 10:35 am

    This is such a yummy idea and so much easier than most recipes. I just roasted spaghetti squash yesterday and the two halves are in the fridge, just waiting to be filled with grains & greens 🙂

  • Farrah November 6, 2017, 12:32 pm

    This looks amazing! *-* I’m definitely going to need to try making it soon!

  • Jocelyn (Grandbaby Cakes) November 9, 2017, 6:13 pm

    Looks good and healthy!!

    • Jenny Rawn November 20, 2017, 3:07 pm

      @Jocelyn, thanks much!

  • Coral November 14, 2017, 8:24 am

    Cooked this last night, the flavors were an amazing meld. Had to use Drew’s Tomatillo Verde Salsa and added some black beans – plan to make it again later in the week too!

    • Jenny Rawn November 20, 2017, 3:07 pm

      @Coral, so glad you enjoyed!

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