← All recipes

🍝 Squash Noodles with Kale and Cheese

500 kcal · 30 min · 4 servings

Squash Noodles with Kale and Cheese Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat your oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Thoroughly wash the spaghetti squash under running water.
  3. 3. Carefully cut the squash in half lengthwise.
  4. 4. Scoop out the seeds and pulp from the center using a spoon.
  5. 5. Season the cut surfaces of the squash halves with salt and pepper.
  6. 6. Drizzle each half with one teaspoon of oil.
  7. 7. Place the squash on a baking sheet with the cut side facing down.
  8. 8. Bake the squash in the preheated oven for about 45 minutes.
  9. 9. Wash the kale and remove the tough stems.
  10. 10. Chop the kale leaves into small strips or pieces.
  11. 11. Roughly chop the almonds with a knife.
  12. 12. Place the chopped kale into a large bowl.
  13. 13. Pour the cream over the kale in the bowl.
  14. 14. Add 100 grams of grated Parmesan cheese to the mixture.
  15. 15. Sprinkle the chopped almonds over the ingredients.
  16. 16. Season the mixture again with a little salt and pepper.
  17. 17. Mix everything well until the kale is evenly coated.
  18. 18. Carefully remove the baked squash from the oven.
  19. 19. Let the squash cool down briefly until you can handle it.
  20. 20. Pierce the soft squash flesh with a fork.
  21. 21. Pull the fork through the flesh to create noodle-like strands.
  22. 22. Carefully lift the squash noodles out of the shell.
  23. 23. Toss the squash noodles with the kale cream mixture.
  24. 24. Fill the stuffed squash noodle mixture back into the empty squash halves.
  25. 25. Sprinkle the remaining Parmesan generously over the filling.
  26. 26. Place the filled squash halves back into the oven.
  27. 27. Bake the dishes for about 10 minutes until they are golden brown.
  28. 28. Remove the finished baked squash from the oven.
  29. 29. Plate the dish attractively.
  30. 30. Enjoy your meal and have fun eating!

Nutrition per serving