Spaghetti Squash with Kale and Walnuts by The Toasty Kitchen

Spaghetti Squash with Kale and Walnuts

Spaghetti Squash with Kale and Walnuts is a simple and healthy side dish or vegetarian main dish. Oven roasted spaghetti squash is paired with sautéed onions, garlic, and kale, then topped with walnuts and parmesan cheese.
Course Main Course
Cuisine American
Keyword spaghetti squash
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 281kcal
Author Heather


  • 1 medium spaghetti squash
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 medium onion diced
  • 2 cloves garlic minced
  • 2 cups kale packed
  • 1/2 cup walnuts chopped
  • 1/4 cup parmesan cheese grated


  • Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside. 
  • Slice spaghetti squash in half, lengthwise. Scoop out and discard innards and seeds. Coat the inside of the spaghetti squash with 1 tablespoon olive oil, then sprinkle with salt and pepper. Place the halves cut side down on your baking sheet. Bake for 30-40 minutes, or until squash can be pulled away easily with a fork. Set aside. 
  • In a sauté pan over medium heat, add 1 tablespoon olive oil. Once heated, add onions and cook for 4-5 minutes, or until onions are translucent and beginning to brown. Add garlic and cook for an additional 1 minute. 
  • Add kale to pan and cover. Allow to cook until kale has wilted, about 4-5 minutes.  Meanwhile, use a fork to remove spaghetti squash strands from skin. 
  • Remove lid and add spaghetti squash and walnuts. Stir to combine. Sprinkle with parmesan cheese and serve immediately.


Serving: 0g | Calories: 281kcal | Carbohydrates: 24g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 446mg | Potassium: 510mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3685IU | Vitamin C: 46.8mg | Calcium: 200mg | Iron: 1.7mg