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Garlicky Spaghetti Squash Skillet

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Dive into the essence of autumn with our Garlicky Spaghetti Squash Skillet. This skillet dinner puts roasted spaghetti squash with fragrant garlic, shallots, and kale together for an easy low maintenance and low carb, gluten free bowl of perfection! Topped with crunchy almonds and vegan Parmesan to add the perfect crunch and cheesiness.
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I’ve been playing around in the kitchen, trying to create something that’s not only nourishing but also a low maintenance cook! This Garlicky Spaghetti Squash Skillet might look complex but I promise you it’s so easy and even more delicious.

I love experimenting with ingredients that bring both flavor and nutrition to the table, and spaghetti squash is one of those versatile gems. In this recipe, it transforms into a low-carb alternative to traditional pasta, soaking up the rich garlicky flavors and the warmth of shallots. Paired with Tuscan kale and crunchy almonds, it’s a melody of textures and tastes. The best part? It’s all made in one skillet, keeping things simple yet sophisticated. It’s perfect for those evenings when you want something filling but not heavy, with low fuss and minimal clean up.

Get your skillets out and put these ingredients on it!

  • spaghetti squash
  • olive oil or coconut aminos
  • shallot
  • garlic cloves
  • slivered almonds
  • Tuscan kale
  • crushed red peppers
  • vegan parmesan or nutritional yeast
  • microgreens

The Joy of Skillet Meals

Cooking with a skillet is like holding a magic wand in the kitchen – it’s versatile, efficient, and let’s be real, a one pot, one dish or one skillet wonder really does cut down kitchen cleanup time! The beauty of a skillet lies in its ability to distribute heat evenly, ensuring that everything from garlic to greens cooks perfectly. It’s ideal for sautéing, searing, and even baking, making it a go-to for a wide array of recipes. The high sides and spacious surface allow for ample room for ingredients without any spillage. Not to mention, there’s a certain rustic charm to serving a meal straight from the skillet; it adds an element of warmth to the dining experience.

My Garlicky Spaghetti Squash Skillet is the kind of dish that brings joy to the table and ease to your cooking routine.

Remember, great cooking doesn’t have to be complicated. A skillet, a handful of wholesome ingredients, and a bit of creativity are all you need to whip up something extraordinary. So go ahead, give this recipe a try – it’s sure to become a quick favorite in your home, proving that delicious meals can be fuss-free and fabulous. Happy cooking!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Garlicky Spaghetti Squash Skillet

4.41 from 5 votes
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Move over cheesy pasta! This Garlicky Spaghetti Squash Skillet is a mouthwatering dish that highlights the earthy richness of spaghetti squash in all its cozy fall glory. This savory and aromatic creation is a hearty combination of tender spaghetti squash strands, sautéed with generous helpings of garlic and shallots, tender tuscan kale, and crunchy slivered almonds. It's a skillet meal that the whole family will love. A sprinkle of vegan Parmesan cheese adds a nutty, savory depth, while a hint of red pepper flakes provides a subtle kick of heat. It's a low-carb, gluten-free delight that's perfect for a quick weeknight dinner or a side dish that's as wholesome as it is delicious, embodying the essence of comfort food with a healthy twist.
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Dinner, lunch, Main Course

Equipment

  • oven, stove, skillet

Ingredients
  

  • 1 medium spaghetti squash, cut into 1" rounds
  • olive oil or coconut aminos, as needed, for cooking and roasting
  • salt and pepper
  • 1 large shallot, thinly sliced
  • 5 garlic cloves, minced
  • ⅓ cup slivered almonds
  • ½ bunch tuscan kale, spines removed, finely chopped
  • ½ tsp crushed red peppers, more or less to taste
  • 3 tbsp vegan parmesan or nutritional yeast
  • ¼ cup microgreens

Method
 

  1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Place the rounds of spaghetti squash on the baking sheet and brush lightly with olive oil or coconut aminos and sprinkle with a generous amount of salt and pepper. Transfer to the oven and bake for 40 minutes, flipping halfway through. Remove from the oven, and use a fork to pull strands of spaghetti squash from the skin.
  2. Heat a large cast iron skillet over medium low heat and add a splash of water or oil to coat. Sauté the shallot and garlic for about 3-4 minutes until tender. Add in the almonds and toast until golden, stirring frequently. Add in the kale, and sauté until wilted.
  3. Transfer the cooked spaghetti squash to the skillet, increase the heat slightly, and sauté so the edges get a bit golden. Once all the ingredients are combined, flatten into an even layer. Sprinkle with vegan parm, salt and pepper, crushed red peps, and microgreens, and serve!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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3 Responses

  1. 5 stars
    Great recipe, easy, quick and delicious. Picked up most of the ingredients at my local farm stand. Switched almonds to pumpkin seeds, broiled the cheese on top and ate the whole thing on my own!

    Reply

    1. Hey Emma! Love that you used local ingredients for your skillet! How delicious to eat totally seasonally and local for such an easy and quick meal! Thanks for sharing your added toppings – sounds delicious 🙂

      Reply

  2. 5 stars
    Great recipe!!! Not hard to make, with not a crazy amount of ingredients!! It is definitely great enough to be enjoyed by non-plant based eaters and dinner guests!

    Reply
4.41 from 5 votes (3 ratings without comment)

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