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Spaghetti Squash “Nests” with Marinara
Finally, a vegetarian main that isn't *technically* pasta.

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.
Ingredients
- 1
2 ½- 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
- Step 1Arrange racks in upper and lower thirds of oven. Place large rimmed baking sheet on lower rack and heat oven to 450°F.
- 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.
- 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.
- 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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