Greens and Spaghetti Squash



  • 1 tbsp. extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2 onion chopped
  • 1 bunch collard greens stemmed (or kale or any other bunched cooking greens)
  • 1 cup low sodium chicken broth
  • 5 cups COOKED spaghetti squash I used a 3lb squash
  • 1/4 cup Parmesan cheese
  • Pinch of red pepper flakes
  • Salt and pepper to taste


  1. Wash greens and remove the stems. Slice stems into small pieces (if they are really thick and tough you can toss them, but if they are young and small the are delicious).
  2. Pile the collard leaves on top of one and other, roll into a big fat cigar and slice into thin ribbons.
  3. Heat olive oil in a large non-stick sauté pan. Add onion, garlic, and collard stems along with a pinch of salt. Cook for 6-8 minutes or until your veggies are fragrant and beginning to become tender.
  4. Add in collard ribbons, a bit more salt, black pepper, and a pinch of red pepper flakes along with 1 cup of chicken broth.
  5. Cook for 10-12 minutes or until your green are nice and tender..
  6. Toss in COOKED spaghetti squash and combine everything together.
  7. Adjust seasonings and top with fresh Parmesan cheese. Enjoy!

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