Kalyn's Kitchen

Twice-Baked Spaghetti Squash with Kale and Feta

Twice-Baked Spaghetti Squash with Kale and Feta is delicious for a cheesy low-carb side dish or it’s perfect for a meatless main dish. And this dish has three types of cheese to bump up the flavor!

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Twice-Baked Spaghetti Squash with Kale and Feta finished recipe in baking dish

My brother Mark and his wife Lisa have an enormous garden in northern Utah, and recently on Facebook Lisa said they had 49 spaghetti squash to be used! That made me realize I have some good ideas for Spaghetti Squash on the blog, partly from the days when I had a bigger garden myself and used to grow it every year. And I love this cheesy Twice-Baked Spaghetti Squash with Kale and Feta that I came up with when my local store had organic kale on sale, which also happens this time of year.

Most definitely this is a riff on the Twice-Baked Spaghetti Squash with Pesto and Parmesan that’s so popular on the blog, but the generous amount of kale used here makes this feel like a more substantial dish. And if you’re like me, all I have to hear is kale and Feta; I’m such a fan of that combination. Whether you eat this for a low-carb side dish or make it to serve as a meatless main dish, I promise that anyone who likes these ingredients is going to love this combination.


Twice-Baked Spaghetti Squash with Kale and Feta; how to cook spaghetti squash image

How to Cook Spaghetti Squash:

  1. Roasting is still my favorite way to cook spaghetti squash for a recipe like this; just cut squash in half, scrape out the seeds, brush with olive oil and sprinkle with Spike Seasoning (affiliate link), and then cook in a 400F/200C oven for about an hour. 
  2. If you don’t have an hour to roast the squash, you can also cook spaghetti squash in an Instant Pot or a slow cooker or cook it in the microwave if you prefer. 

Twice-Baked Spaghetti Squash with Kale and Feta process shots collage

How to Make Twice-Baked Spaghetti Squash with Kale and Feta:

(Scroll down for complete recipe with nutritional information.)

  1. While the squash cooks, cook the onions until they’re barely getting brown and place onions in a bowl. 
  2. Heat a little more oil, add chopped kale, and cook until it’s barely wilted (or longer if you prefer it softer.) 
  3. Mix together the crumbled Feta, grated Mozzarella, cottage cheese and thyme. 
  4. When the squash is done, scrape out the “spaghetti” part and discard the skins.
  5. In the large pan where you cooked the kale, gently stir together the spaghetti squash, kale, and onions. 
  6. Then mix in the cottage cheese/cheese mixture until it’s well combined. 
  7. Put the mixture in a baking dish, sprinkle with the other 1/2 cup Mozzarella, and bake at 400F/200C about 30 minutes, or until it’s bubbling and nicely browned on top.  Serve hot.

Twice-Baked Spaghetti Squash with Kale and Feta thumbnail image of finished dish

More Tasty Ideas with Spaghetti Squash:

Mediterranean Spaghetti Squash Sauteed with Vegetables and Feta 
Vegan Spaghetti Squash Black Bean Mexican Bowl 
Greek Salad Spaghetti Squash Bowl 

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Twice-Baked Spaghetti Squash with Kale and Feta finished recipe in baking dish

Twice-Baked Spaghetti Squash with Kale and Feta

Yield 8 side-dish servings
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

There are three types of cheese in this tasty Twice-Baked Spaghetti Squash with Kale and Feta, and this is delicious for a low-carb side dish or a meatless main dish.

Ingredients

  • 1 large spaghetti squash (at least 4 pounds)
  • 2 T olive oil, divided
  • 2 tsp. Spike Seasoning (see notes)
  • salt and fresh-ground black pepper to taste
  • 1 medium onion, chopped small
  • 1 large bunch of kale, ribs cut away and discarded and kale leaves chopped
  • 1 cup crumbled Feta
  • 1/2 cup + 1/2 cup grated Mozzarella (or more)
  • 1 cup cottage cheese
  • 1/2 tsp. dried thyme

Instructions

  1. Preheat oven to 400F/200C. Cut spaghetti squash in half, scrape out seeds and stringy parts, and place squash on a baking sheet.
  2. Brush each squash half with about 1 tsp. olive oil, sprinkle with 1 teaspoon Spike Seasoning (affiliate link), and season with salt and fresh-ground black pepper.
  3. Roast the squash about 50-60 minutes, or until it strings apart easily with a fork.  (You can also cook the spaghetti squash in an Instant Pot or a slow cooker or cook it in the microwave, and then season after it’s cooked if you prefer.)
  4. While the squash cooks, chop the onion and cut up the kale.  (Fold lengthwise and cut away the rib part, then coarsely chop the kale leaves.)  If needed, wash the kale leaves in a Salad Spinner (affiliate link), then spin dry.  (If you use cold water, this will also crisp the kale if it’s getting limp.)
  5. Heat 2 tsp. olive oil in a large non-stick pan with high sides; add the onion and cook until it’s nicely browned.
  6. Remove onion to a bowl, add 2 tsp. more olive oil and when it’s hot add the kale all at once and cook, turning over repeatedly, until all the kale is wilted and starting to soften, about 1-2 minutes.  (I like the kale with a little chewiness to it; cook a few minutes longer if you prefer it more well done.)
  7. Mix together the crumbled Feta, 1/2 cup of the grated Mozzarella, the cottage cheese, and thyme.
  8. As soon as it’s done enough to string apart easily, remove the spaghetti squash from the oven, let it cool enough to handle, and then scrape out the spaghetti strings, discarding the skin.
  9. Put onions back into the pan with the wilted kale, add the spaghetti strands, and gently combine. Then add the cottage cheese mixture and stir until all ingredients are combined.
  10. Spray a rectangular casserole dish with non-stick spray or olive oil. I used a 9" x 13" Casserole Dish (affiliate link), but any dish close to that size will work.)
  11. Put the mixture in the casserole dish and spread around so it’s the same thickness everywhere; then top with the other 1/2 cup grated Mozzarella.
  12. Bake about 30 minutes, or until the mixture is bubbling and starting to brown on top.
  13. Serve hot. This can be frozen and reheated in a microwave or toaster oven.  For best results, thaw in the fridge before reheating.

Notes

I'm a huge fan of Spike Seasoning (affiliate link), but use another all-purpose seasoning if you don’t have Spike.

Recipe created by Kalyn when she had spaghetti squash from the garden and kale was on sale.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 191Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 801mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 10g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

South Beach Diet / Low-Carb Diet Suggestions:
If you’re making this for the original South Beach Diet, they would recommend using low-fat cheese and low-fat cottage cheese. With full-fat cheeses, this would be great for any type of Low-Carb eating plan.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Twice-Baked Spaghetti Squash with Kale and Feta

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    20 Comments on “Twice-Baked Spaghetti Squash with Kale and Feta”

  1. I made this for my family tonight and everyone loved it.

  2. Hi, that sounds delicious. What do you think about the keto diet?

    • I believe everyone needs to make their own food choices, so I don’t give diet advice. But I do indicate what diets my recipes are suitable for to help people who follow a certain diet type.

  3. I’m going to make this with Swiss chard and ricotta cheese instead and maybe use a little tomato sauce on it as well.

  4. Pingback: Best Low Carb Spaghetti Squash Recipe Collection | Beauty and the Foodie

  5. Oh.my.WORD. This is delicious!!! My husband and I have been doing the South Beach Diet together for about 2 months now, and I was starting to feel like I was just making the same few things over and over. This is such a fabulous way to "shake up" the routine!!! 🙂 My 9-year-old and 5-year-old loved it too–always a bonus! (Also, this obviously doesn't keep it as meatless, but I had some leftover turkey bacon from breakfast, so I chopped it up and threw that in. Yum!!!)

  6. I couldn't decide between this recipe and your pesto baked squash recipe, so I combined them and added sausage. It was delicious!

  7. I made this for the first time tonight and it is FABULOUS! My husband ate three helpings and didn't complain about a meatless Monday meal. Thanks so much for all your great recipes. They make South Beach fun.

  8. Spaghetti squash is one of my favorite veggies. This sounds great. Thanks for linking to my post.

  9. This casserole sounds so good and I love all of the healthy ingredients in it!

  10. I love finding new recipes that use spaghetti squash since I can never seem to figure out what to do with it! This sounds like something I need…especially since we're about to get a TON of snow!

  11. And I just used my last spaghetti squash of the year…. I'll save the recipe for next year. It looks delicious.