Twice-Baked Spaghetti Squash with Kale and Feta  Kalyn's Kitchen

Twice-Baked Spaghetti Squash with Kale and Feta

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 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 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 ; I’m such a fan of that combination. Whether you eat this for a side dish or make it to serve as a main dish, I promise that anyone who likes these ingredients is going to love this combination.

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. 

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.

More Tasty Ideas with Spaghetti Squash:


Weekend Food Prep:

This recipe has been added to a category called   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

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.


  • 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


  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.


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

Nutrition Information:



Serving Size:


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