Garlicky Spaghetti Squash Skillet

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.

Course Dinner, lunch, Main Course

Cuisine American

Keyword comfort food, gluten free, low carb, plant based, roasted, skillet dinner, skillet meal, vegan

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 172kcal

Author Jackie Akerberg

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 dairy free parmesan or nutritional yeast
¼ cup microgreens

Instructions

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.
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.
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!

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