Garlicky Kale & Spaghetti Squash 'Pasta'
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Spaghetti Squash:
  • 1 medium-sized Spaghetti Squash
  • 1 bunches of Lacinato Kale, sliced thinly (or any kale, you might just have to de-stem it)
  • ¼ tsp Sea(weed) Salt
  • 2 tsp fresh Lemon Juice
  • 1 Lemon, zested
Everything Else:
  • 1 tsp Extra Virgin Coconut Oil
  • 2-3 Garlic cloves, minced
  • ½ tsp Chili flakes (leave these out to make it nightshade-free)
  • ½ c Quinoa, soaked overnight, rinsed well and cooked (see link in body to a recipe for this)
  • 1 Tbsp Extra Virgin Olive Oil
  • Sea(weed) Salt, to taste
For the Squash:
  1. Preheat the oven to 350* F
  2. Carefully cut the squash in half, lengthwise and scoop out the seeds and pulp (you can eat these seeds, just like you would pumpkin seeds, just dry them out in the oven).
  3. Place cut side down on a baking sheet or oven-proof dish.
  4. Pour water in until it reaches about 1-2 cm (under and inch) up the sides of the squash.
  5. Bake for 25-40 minutes, or until the flesh pulls away from the sides of the squash into spaghetti strands (using tings, carefully flip the halves over to check this).
  6. Be careful not to overcook it, use a timer and try to underestimate how long it will take. It is better to under-cook it a little bit than overcook it, because you can always finish cooking it in the pasta pan.
  7. Once removed from the shells, spread the spaghetti strands out on a flat surface so that they don't overcook from residual heat, until you're ready to throw them in with the rest of the ingredients.
  8. You can even make these a day or two in advance.
For the Kale:
  1. Put all of the ingredients in a large bowl and literally massage it and squish it up with your hands until it resembles cooked kale.
For Everything Else:
  1. In a large pan, sauté the garlic and chili flakes until the garlic softens and starts to smell good (use a low heat, you don't want to brown it).
  2. Add the cooked quinoa and squash and toss it all together to disperse the flavours and heat it all through.
  3. Turn off the heat and add the kale and the olive oil, gently stirring to mix it through.
  4. Taste it for seasoning, it may (probably will) need some more sea(weed) salt.
  5. Top with our plant-based parmesan cheese.
Recipe by The Crushing Cancer Kitchen at