Cozy Acorn Squash Spaghetti with Kale, Spinach & Golden Panko
This acorn squash spaghetti with kale, spinach, and golden panko is an easy, cozy vegan pasta recipe perfect for weeknight dinners.
Equipment
- 1 Saute pan
Ingredients
- 1 medium acorn squash halved, seeded, peeled, and sliced
- 12 ounces spaghetti
- 2 cups kale stems removed and roughly chopped
- 2 cups fresh spinach
- 3 cloves garlic minced
- 2 tablespoons olive oil divided
- ½ cup panko breadcrumbs
- 3 tablespoons nutritional yeast
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ½ cup reserved pasta water as needed
Instructions
Roast the Acorn Squash
- Preheat oven to 400°F (205°C). Toss acorn squash with olive oil, salt, and pepper. Roast until tender and lightly caramelized, 25–30 minutes.
Cook the Spaghetti
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water, then drain.
Make the Golden Panko
- Heat olive oil in a skillet over medium heat. Add panko breadcrumbs and toast until golden and crispy. Remove from heat and stir in nutritional yeast. Set aside.
Sauté Garlic & Greens
- In a large pan, sauté garlic in olive oil until fragrant. Add kale and cook until softened, then fold in spinach until wilted.
Combine & Serve
- Add spaghetti to the pan with greens. Pour in reserved pasta water as needed. Gently fold in roasted acorn squash and fresh dill. Serve topped with golden panko.