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.
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.
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.
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?
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