25-Minute Kale, And Toasted Walnuts Recipe

By Abrar khan

Pasta bowl in need of a little boost? Butternut squash ribbons add antioxidants like beta-carotene, vitamins, and fiber to this all-in-one dish.

Dish Info






1. 8 oz. spaghetti

2. 1 medium butternut squash (top “neck” portion only, about 12 oz)

3. 4 tbsp. olive oil, divided

4. 2 garlic, thinly sliced

5. 1/2 c. walnuts, chopped

6.1/2 c. dry white wine

7. Kosher salt

83 c. baby kale


9. 2 tbsp. sour cream

10. 1 tbsp. whole-grain mustard

11. 2 oz. crumbled blue cheese

Step 1

 Cook spaghetti per package directions.

Step 2

 Meanwhile, peel squash neck (save the rest for another use) and spiralize on a thin noodle setting. Cut any very long strands in half.

Step 3

Heat 3 Tbsp oil in a large skillet on medium. Add garlic, walnuts, and sage and cook, stirring often, until nuts are lightly toasted and fragrant and garlic is golden brown, 4 to 5 minutes.

Step 4

To the same skillet, add remaining Tbsp oil and squash; toss to coat. Add wine and 1/4 tsp salt and cook, covered, until just tender, 3 to 5 minutes. Add spaghetti; toss well.

Step 5

Add kale, toss to combine, then stir in sour cream and mustard; simmer 2 minutes. Fold in walnut mixture and blue cheese.

Mix veg strips with pasta noodles for a perfectly balanced bowl.

Per serving: 540 cal, 29.5 g fat (6.5 g sat), 15 g protein, 360 mg sodium, 58 g carb, 4 g sugar (0 g added sugar), 6 g fiber

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