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Spaghetti Squash with Sautéed Vegetables

Serves 8-10 portions

  • 1 whole Spaghetti Squash
  • 1 cup Kale, chopped
  • ½ cup Basil, chopped
  • 1 Eggplant, cubed
  • 2 Roma Tomatoes, chopped
  • 1 small Red Onion, sliced
  • ¼ cup Black Olives, pitted
  • 1 Garlic Clove, chopped
  • 2 Tbsp Olive Oil
  • ¼ cup Raw Almonds, ground
  • ¼ cup Parmesan cheese, shredded


Bake open-face spaghetti squash for 30-40 minutes at 375°F.

While your squash is cooking, saute the kale, garlic, red onions and eggplant cubes in a pan in light olive oil over low-medium heat.

Toss the vegetables until the eggplant begins to soften.

Add the tomatoes and basil into the pan. Saute the vegetables a bit longer to soften the tomatoes and obtain some of the basil’s fragrance and flavor.

When the squash has finished baking, remove the spaghetti strands using a fork.

Pour your vegetable medley over your spaghetti squash.

Top off your dish with black olives, ground almonds and Parmesan cheese. Enjoy your healthy, Mediterranean medley!


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