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
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!
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