Spaghetti Squash with Herbs, Kale and Tomatoes

In Appetizers & Entrees, Recipes by Jenna Davila

As the winter time is approaching I am definitely feeling my body wanting some seasonal, warm meals. I have learned and healed so much on this lifestyle and going back to nature has profoundly changed my life. Through it all, I feel it is extremely beneficial to eat as closely to season as possible and what your environment provides. After the summer, I joined a local organic CSA who harvests all year long due to 3 large green houses producing amazing winter crops of large varieties of greens, herbs, squashes, savory root vegetables and sweet potatoes. For this recipe, everything used is from my CSA aside from the tomatoes, lemon and ingredients for “parmesan cheese.” Like always, everything in this dish is fresh, clean, colorful and simple ingredients that pack delicious flavor for the whole family to enjoy. This would make an excellent meal for the holidays!
Spaghetti squash is an amazing pasta substitute and because of its omega 3 and 6 ratio, it great for preventing inflammation and proper brain function. It’s also rich in essential vitamins and minerals such as Vitamin A, C, E, K, several B vitamins, calcium, niacin, folate, potassium, zinc, copper, manganese and selenium. The squash is loaded with dietary fiber which helps with digestion and cleaning out the body. Overall, spaghetti squash is a big winner 😉


Serves 1-2

  • 1/2 Spaghetti Squash (simply wash 1 whole one and cut in half.  If you want to make 1 whole spaghetti squash, double the remaining ingredients and it will feed 3-4 people)
  • 3 Garlic Cloves (minced)
  • 1/2 Teaspoon Red Pepper Flakes (optional)
  • 1 Cup Grape Tomatoes (sliced in half)
  • 1 bunch Dinosaur Kale (de-stemmed and roughly chopped)
  • 1 Cup Parsley (finely chopped)
  • 1/2 Cup packed Basil (finely chopped)
  • 1 Large Handful Chopped Sun-Dried Tomatoes
  • 1/2 Lemon (optional)
  1. Pre-heat the oven on 350 degrees.
  2. Wash the skin of one whole spaghetti and cut in half.
  3. In a large casserole dish, add a good amount of filtered water to the dish, enough to cover the entire bottom.
  4. Lay half of the squash face down and bake for 60-70 minutes.  If you want to make 1 whole quash, double the remaining ingredients and it will feed about 3-4 people.
  5. Once the spaghetti squash is done, carefully take out of the oven and allow to cool for 5-10 minutes.
  6. Turn over the squash face up, scoop out the seeds.
  7. Using a fork, scrape the squash from the outside in and little strains of will form liking like spaghetti.  You should be about to scape all the veg out of the skin.
  8. Heat up a medium sized pot and add a little bit of filtered water (you can use coconut oil if you want), reduce heat to low-medium and add the garlic and stir for 1 minute.
  9. Add the red pepper flakes, tomatoes and cook for 2-3 more minutes stirring occasionally.
  10. Next add the kale and cook for 1-2 minutes or until it begins to soften.
  11. Add the squash into the pot and gently mix everything together until warm.
  12. When done, mix in herbs and sun-dried tomatoes, top with freshly squeeze lemon juice, “parmesan cheese” (this adds a super yummy flavor that ties everything together) and ENJOY!Xx

Parmesan Cheese

  • 1/4 cup Cashews
  • 1 Tablespoon of Nutritional Yeast
  1. Place all the into a blend and pluses several times until a parmesan cheese like texture is acquired.   If you can double the cheese to make more 🙂

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