Spaghetti Squash “Nests” with Marinara

Name: Spaghetti Squash “Nests” with Marinara
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 2 1/2- to 3-pound spaghetti squash; 2 tbsp. olive oil, divided; Kosher salt and pepper; 1/3 cup sliced almonds; 3 cloves garlic, thinly sliced; 1/2 tsp. fennel seeds, crushed; 1/2 c. low-sodium vegetable broth; 1/4 c. dry white wine; 2 bunches lacinato kale (about 1 pound), stems and ribs removed, leaves roughly chopped; 1 c. marinara sauce, warmed; 1/2 oz. Parmesan cheese, finely grated; 1/2 oz. Pecorino Romano cheese

Finally, a vegetarian main that isn't *technically* pasta.

By Joy ChoPublished: Jan 7, 2025

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spaghetti squash nests with marinara and garlicky kale

mike garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

289

In this fun, gluten-free alternative to pasta, strands of roasted spaghetti squash are twirled into “nests.” Garlicky sauteed kale and warmed marinara complete the meal.

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Ingredients

1 2 1/2- to 3-pound spaghetti squash
2 Tbsp. olive oil, divided
Kosher salt and pepper
1/3 cup sliced almonds
3 cloves garlic, thinly sliced
1/2 tsp. fennel seeds, crushed
1/2 cup low-sodium vegetable broth
1/4 cup dry white wine
2 bunches lacinato kale (about 1 pound), stems and ribs removed, leaves roughly chopped
1 cup marinara sauce, warmed
1/2 oz. Parmesan cheese, finely grated
1/2 oz. Pecorino Romano cheese

Directions

1. Step 1Arrange racks in upper and lower thirds of oven. Place large rimmed baking sheet on lower rack and heat oven to 450°F.
2. Step 2Meanwhile, slice squash into 1 1/2-inch-thick rings; scoop out and discard seeds. Place squash on large plate, cover with plastic wrap and microwave until fork easily pierces flesh, 6 to 8 minutes. Brush both sides of squash with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Carefully remove baking sheet from oven and add squash. Roast on lower rack until tender and golden brown on bottom, 13 to 15 minutes. Spread almonds on small rimmed baking sheet and toast on upper rack until fragrant and golden brown, 3 to 4 minutes.
3. Step 3Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium. Add garlic and fennel seeds and cook, stirring, until fragrant, 1 minute. Stir in vegetable broth and wine and bring to a simmer. Add kale and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender and liquid is nearly evaporated, 5 to 7 minutes.
4. Step 4Transfer squash to plates browned sides up. Using fork, gently scrape along curve of squash flesh into strands to create “nests.” Serve topped with marinara sauce, garlicky kale, both cheeses and toasted almonds.

NUTRITIONAL INFORMATION (per serving): About 289 calories, 16 g fat (3 g saturated), 6 mg cholesterol, 707 mg sodium, 32 g carbohydrate, 6 g fiber, 13 g sugar (2 g added sugar), 11 g protein

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