This dish just screams fall to me. When I got back from the weekend craziness on Sunday afternoon, I had a spaghetti squash and bunch of kale that needed to be used stat. I had come across a recipe in Clean Eating Magazine a month or two ago for Spaghetti with Kale, Feta, and Poached Egg, and I thought why not try it out with spaghetti squash?
I tweaked the recipe a bit because I am such a volume eater, and it turned out AMAZING. The dish is so delicious and just loaded with different textures, flavors and is extremely satisfying.
Spaghetti [Squash] with Kale, Feta, and Poached Egg
- Prep Time: 20 mins
- Cook Time: 15 mins
- PointsPlus: 12 for entire recipe, 2-6pt+ servings
Here’s what you need for success:
- 2 teaspoons olive oil
- 1 bunch kale
- 1 red onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- 2 cups veggie stock
- 2 whole eggs
- 1 tbsp vinegar (for poaching)
- 1/2 cup (2 oz.) crumbled feta cheese
- 4 cups cooked spaghetti squash (Bake at 400º for 1 hour)
To start, prep your kale. First, you want to chop the ends of the stems off.
Then, you want to pull the leaves loose from the stems to separate the two.
You’ll have a pile of stems and a pile of leafy greens.
For the stems, chop them thinly – you’ll be using them!
For the greens, tear them into smallish pieces, rinse them well, and then steam them for 4-5 minutes.
I have this awesome silicone steamer that is heat resistant and fits right into the pot and pulls up easily once things are done steaming. LOVE.
Once your kale is cooked, heat up 2 teaspoons of olive oil in a pan over medium heat.
Once that is heated, add in your red onion, chopped kale stems and salt.
Cook until onion starts to brown, about 8-10 minutes.
Next, add in your kale leaves, veggie stock, and garlic cloves and cook for another 5 minutes or so, until the flavors have combined and the sauce is reduced.
While the kale mixture is finishing up, it’s time to poach your eggs, which I know can be scary – but its really quite simple if you know a few tricks! The method I use is to bring a pot with about two inches of water to boil, then down to a simmer. Add in one tablespoon of white vinegar – this helps the egg to stay together.
The only other trick is to make sure you crack your egg into a separate bowl to pour it into the boiling water, rather than directly into the water.
Cook the egg until poached through, about 3-4 minutes total. Use a slotted spoon to remove it from the pot.
Second to last step is to add the cooked spaghetti squash (or regular pasta if you so choose, but this will change the PointsPlus value!) to the kale mixture.
Final step – assembly! Add half of the spaghetti squash, kale, and red onion mixture to a bowl, top with half of the feta and one of the poached eggs.
When you cut into the yolk, it’ll create a creamy sauce and add a punch of protein to the dish for extra staying power.
This recipe yields a LOT of food and a lot of flavor. There is a nice saltiness from the feta and creaminess from the egg and they work so well against the different veggies in this dish. It works awesome as leftovers the next day, too, but I added chickpeas rather than an egg since day-old poached egg probably wouldn’t work so well.
Are you a fan of spaghetti squash? What’s your favorite way to have it? If not a fan, what’s your favorite fall veggie?