Garlicly Spaghetti Squash Skillet

A light yet flavorful option to complement any main course, it’s healthy, satisfying, and full of flavor!

Allowed for Ideal Protein phases 1 to 3.

Serving size

4

Ingredients

  • 1 Medium Spaghetti Squash, (Cut into 1″ rounds)
  • ½ tbsp. Olive Oil
  • Salt and Pepper (To taste)
  • 1 Large Shallot, Thinly Sliced
  • 4 Garlic Cloves, Minced
  • 2 cups Tuscan Kale, Spines Removed and Finely Chopped
  • ½ tsp. Crushed Red Pepper Flakes
  • ¼ cup Microgreens
  • 3 tbsp. Parmesan Cheese (Optional, for Maintenance Only)

Preparation

Step 1 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Place the spaghetti squash rounds on the baking sheet, brush with olive oil, and season with salt and pepper. Bake for 40 minutes, flipping halfway through.

Step 3

Once baked, use a fork to pull the squash strands from the skin and set aside.

Step 4

Heat a large skillet over medium-low heat with a splash of oil or water.

Step 5

Sauté the shallot and garlic for 3-4 minutes until tender and fragrant, then add the kale and cook until wilted.

Step 6

Add the cooked spaghetti squash to the skillet, increase the heat, and sauté for a few minutes until the edges of the squash turn golden.

Step 7

Transfer to a serving dish and sprinkle with salt, pepper, red pepper flakes, and microgreens.

Step 8

For maintenance, top with Parmesan cheese before serving. Serve warm and enjoy!

Download Get Weekly Recipe Updates
Top Arrow