30+ Delicious Winter Vegetarian Recipes

As the winter months settle in, nothing beats the comfort of a warm, hearty meal.

If you’re looking to eat healthier or simply want to explore the rich flavors of winter vegetables, this collection of 30+ winter vegetarian recipes is the perfect way to embrace the season.

Whether you’re craving soups, stews, casseroles, or salads, these plant-based recipes are designed to keep you satisfied and nourished through the colder days.

From vibrant roasted vegetables to rich, creamy pasta dishes, these recipes are not only nutritious but also packed with comforting flavors.

So, grab your favorite cozy blanket, and let’s dive into these delicious winter vegetarian meals that will make you fall in love with winter cooking all over again.

30+ Delicious Winter Vegetarian Recipes

Winter is the ideal time to experiment with new vegetarian dishes, as the season brings a bounty of hearty produce like root vegetables, leafy greens, and winter squash.

With these 30+ winter vegetarian recipes, you can enjoy wholesome, flavorful meals that will keep you feeling cozy, satisfied, and energized all season long.

Whether you’re cooking for a family dinner, hosting friends, or simply meal prepping for the week, there’s something here for every occasion.

So, step into your kitchen and warm up with these comforting vegetarian dishes – they’re sure to become staples in your winter recipe rotation.

Roasted Butternut Squash and Lentil Stew

This hearty roasted butternut squash and lentil stew is the perfect vegetarian dish to warm you up on chilly winter evenings. Packed with wholesome lentils, tender squash, and warming spices, it’s not only comforting but also incredibly nutritious. This recipe is ideal for anyone looking for a simple yet flavorful winter meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup dried green or brown lentils
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
2. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened.
3. Stir in the cumin, smoked paprika, and coriander, cooking for another minute until fragrant.
4. Add the lentils, vegetable broth, diced tomatoes, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the lentils are tender.
5. Add the roasted squash to the pot and stir to combine. Adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This roasted butternut squash and lentil stew is a wholesome bowl of comfort that combines rich flavors with nutrient-packed ingredients. Whether served as a weeknight dinner or a meal prep option, this dish will quickly become a winter favorite in your home.

Creamy Wild Mushroom Risotto

A rich and creamy wild mushroom risotto is the epitome of winter comfort food. With earthy mushrooms, creamy Arborio rice, and the perfect hint of herbs, this vegetarian dish is both indulgent and satisfying. It’s perfect for a cozy night in or an impressive dinner party starter.

Ingredients:

• 1 cup Arborio rice
• 3 cups vegetable broth, warmed
• 1 cup dry white wine (optional, can replace with broth)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups wild mushrooms, sliced (e.g., shiitake, cremini, oyster)
• 1/4 cup grated Parmesan or vegetarian alternative
• 1/4 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil and butter in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 3-5 minutes.
2. Stir in the mushrooms and thyme, cooking until the mushrooms release their liquid and begin to brown, about 8-10 minutes.
3. Add the Arborio rice and stir for 1-2 minutes to toast lightly.
4. Pour in the white wine, stirring continuously until mostly absorbed.
5. Add the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and tender, about 20-25 minutes.
6. Stir in the Parmesan, heavy cream, salt, and pepper. Adjust seasoning to taste.
7. Serve immediately, garnished with fresh parsley.

This creamy wild mushroom risotto is a decadent dish that celebrates the rich, earthy flavors of winter. Perfect as a main course or an elegant side dish, it’s a recipe that will warm your heart and satisfy your cravings.

Spiced Sweet Potato and Kale Bake

Spiced sweet potato and kale bake is a vibrant, nutrient-packed dish that brings together sweet, earthy flavors and a touch of spice. With layers of roasted sweet potatoes, tender kale, and a creamy sauce, it’s the ultimate vegetarian winter casserole for both flavor and nourishment.

Ingredients:

• 2 large sweet potatoes, peeled and thinly sliced
• 4 cups kale, stems removed and roughly chopped
• 1 cup milk (or plant-based alternative)
• 1/2 cup Greek yogurt (or plant-based alternative)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp chili flakes
• 1/2 cup shredded cheese (optional)
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. Toss the sweet potato slices with olive oil, cinnamon, nutmeg, chili flakes, salt, and pepper. Layer them evenly in the dish.
3. Blanch the kale in boiling water for 2 minutes, then drain and pat dry. Layer the kale over the sweet potatoes.
4. In a bowl, whisk together the milk, yogurt, and a pinch of salt. Pour evenly over the vegetables.
5. Top with shredded cheese if desired. Cover with foil and bake for 25 minutes.
6. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
7. Serve warm as a side dish or light main course.

This spiced sweet potato and kale bake is a colorful and flavorful addition to your winter recipe repertoire. Packed with nutrients and warming spices, it’s a dish that will nourish your body and delight your taste buds, making it a seasonal staple.

Maple-Glazed Roasted Winter Vegetables

Maple-glazed roasted winter vegetables are a delightful combination of sweet, savory, and earthy flavors. Featuring root vegetables and seasonal favorites like Brussels sprouts, this dish is perfect for a cozy dinner or a festive winter gathering. The natural sweetness of the maple glaze enhances the caramelized vegetables, making them irresistibly delicious and comforting.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 large carrots, sliced into rounds
• 1 parsnip, diced
• 1 sweet potato, cubed
• 2 tbsp olive oil
• 3 tbsp maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp ground cinnamon
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine olive oil, maple syrup, Dijon mustard, cinnamon, garlic powder, salt, and pepper. Mix well.
3. Add the vegetables to the bowl and toss until evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
6. Serve warm as a side dish or a light main course.

This maple-glazed roasted winter vegetable dish is a comforting, crowd-pleasing recipe that’s both nutritious and delicious. Perfect for busy weeknights or festive meals, it showcases the best of winter’s bounty in a simple yet flavorful way.

Savory Spinach and Feta Pie

This savory spinach and feta pie is a vegetarian winter classic that combines flaky pastry with a creamy, tangy filling. Perfect for breakfast, lunch, or dinner, it’s hearty enough to be a main course yet elegant enough for a special occasion. This pie brings warmth and richness to any winter table.

Ingredients:

• 1 lb fresh spinach (or 10 oz frozen, thawed and drained)
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 eggs, beaten
• 1 tsp dried dill
• 1/4 tsp nutmeg
• Salt and pepper to taste
• 1 package phyllo dough, thawed
• 1/4 cup olive oil or melted butter

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a pie dish.
2. Heat a pan over medium heat and sauté the onion and garlic in a bit of olive oil until softened. Add the spinach and cook until wilted (if fresh) or warmed through (if frozen). Remove from heat and let cool slightly.
3. In a large bowl, combine the spinach mixture with feta, ricotta, eggs, dill, nutmeg, salt, and pepper. Mix well.
4. Layer 4-5 sheets of phyllo dough in the pie dish, brushing each sheet with olive oil or melted butter.
5. Pour the spinach filling into the dish and spread evenly. Fold any overhanging phyllo over the filling, then layer 3-4 more sheets on top, brushing each with oil or butter.
6. Bake for 30-35 minutes, or until the pie is golden brown and crisp.
7. Allow to cool slightly before slicing and serving.

This savory spinach and feta pie is a flaky, cheesy delight that’s perfect for warming up cold winter days. It’s an easy yet impressive recipe that’s sure to become a favorite for both family dinners and special gatherings.

Creamy Cauliflower and White Bean Soup

Creamy cauliflower and white bean soup is a velvety, rich dish that delivers a comforting bowl of warmth on frosty days. With simple ingredients and no heavy cream, this soup is both healthy and satisfying. The subtle flavors of cauliflower pair beautifully with the hearty white beans, making it a perfect winter meal.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can (15 oz) white beans, rinsed and drained
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup unsweetened plant-based milk or regular milk
• 1 tsp thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional: crusty bread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
2. Add the cauliflower florets, white beans, thyme, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, until the cauliflower is tender.
4. Using an immersion blender (or transferring to a blender in batches), puree the soup until smooth and creamy.
5. Stir in the milk and adjust seasoning to taste. Reheat gently, if needed.
6. Serve hot, optionally with crusty bread on the side.

This creamy cauliflower and white bean soup is a nourishing bowl of goodness that’s easy to make and perfect for winter. Whether served as a starter or a light main course, it’s a comforting recipe you’ll want to enjoy all season long.

Spiced Chickpea and Carrot Tagine

This spiced chickpea and carrot tagine is a flavorful winter vegetarian recipe inspired by Moroccan cuisine. The aromatic spices, tender vegetables, and hearty chickpeas create a warming, satisfying dish that pairs perfectly with fluffy couscous. It’s a vibrant, healthy meal that will brighten even the coldest winter day.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 4 large carrots, peeled and sliced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked couscous for serving

Instructions:

1. Heat olive oil in a large pot or tagine over medium heat. Sauté the onion and garlic until fragrant, about 5 minutes.
2. Stir in the cumin, cinnamon, turmeric, and cayenne pepper, cooking for 1-2 minutes until aromatic.
3. Add the carrots and cook for another 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes, vegetable broth, and chickpeas. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the carrots are tender.
5. Adjust seasoning with salt and pepper.
6. Serve over couscous, garnished with fresh cilantro.

This spiced chickpea and carrot tagine is a delicious way to bring exotic flavors into your winter kitchen. With its warm spices and nourishing ingredients, it’s a dish that will leave you feeling both satisfied and comforted.

Cheesy Broccoli and Potato Casserole

This cheesy broccoli and potato casserole is a cozy winter dish that combines creamy layers of potatoes, vibrant broccoli, and a rich cheese sauce. Perfect for a comforting family dinner or a holiday side dish, this recipe is easy to make and irresistibly satisfying.

Ingredients:

• 4 medium potatoes, thinly sliced
• 3 cups broccoli florets
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a casserole dish.
2. Steam the broccoli florets until tender but still vibrant green. Set aside.
3. Melt the butter in a saucepan over medium heat. Stir in the flour to form a roux, then gradually whisk in the milk. Cook until thickened, about 5 minutes.
4. Remove from heat and stir in 1 cup of cheddar cheese, garlic powder, paprika, salt, and pepper.
5. Layer half of the sliced potatoes in the casserole dish, followed by half of the broccoli and half of the cheese sauce. Repeat with the remaining ingredients.
6. Sprinkle the top with the remaining cheese and optional breadcrumbs.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until bubbly and golden.
8. Let rest for 5 minutes before serving.

This cheesy broccoli and potato casserole is a decadent winter classic that’s sure to please. Its creamy texture, cheesy goodness, and hearty vegetables make it a comforting dish that’s perfect for any occasion.

Winter Vegetable and Barley Soup

This winter vegetable and barley soup is a wholesome, hearty bowl of goodness packed with seasonal produce and chewy barley. It’s a simple, rustic recipe that warms the soul and fuels the body on cold winter days. With a variety of vegetables and satisfying grains, it’s perfect for meal prep or an easy dinner.

Ingredients:

• 1/2 cup pearl barley
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 parsnip, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic for 3-4 minutes until softened.
2. Add the carrots, celery, and parsnip. Cook for another 5 minutes, stirring occasionally.
3. Stir in the barley, diced tomatoes, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 40-45 minutes, until the barley is tender.
4. Remove the bay leaf and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley.

This winter vegetable and barley soup is a nourishing, hearty recipe that’s perfect for warming up after a chilly day. Its comforting flavors and healthy ingredients make it a go-to choice for a satisfying winter meal.

Roasted Butternut Squash and Lentil Salad

This roasted butternut squash and lentil salad is a flavorful and nutrient-packed winter dish that combines earthy squash, protein-rich lentils, and fresh greens. The sweetness of the roasted squash balances the hearty lentils, making it a perfect winter salad that can be served warm or cold. It’s a great choice for meal prep, as it holds up well in the fridge for a few days.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup cooked green or brown lentils
• 2 cups mixed salad greens (arugula, spinach, etc.)
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp ground cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper. Spread the squash in a single layer on the baking sheet and roast for 25-30 minutes, or until golden and tender.
3. In a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper.
4. In a large bowl, combine the roasted squash, cooked lentils, mixed greens, red onion, and feta cheese. Drizzle with the balsamic dressing and toss gently to combine.
5. Serve warm or chilled.

This roasted butternut squash and lentil salad is a vibrant, healthy, and satisfying dish that’s perfect for winter meals. The balance of flavors, textures, and colors makes it both delicious and visually appealing. Whether as a side dish or a light main, it’s a versatile and filling option for any occasion.

Mushroom and Spinach Stuffed Acorn Squash

Mushroom and spinach stuffed acorn squash is a delightful winter vegetarian dish that pairs the nutty sweetness of roasted acorn squash with a savory, creamy filling. This recipe is hearty yet light, perfect for a cozy dinner or even a festive holiday table. It’s an easy, nutritious way to enjoy the best of winter produce.

Ingredients:

• 2 acorn squashes, halved and seeded
• 2 tbsp olive oil
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 3 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rub the cut sides of the acorn squash with olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on the baking sheet and roast for 25-30 minutes, or until tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
4. Add the mushrooms and cook until they release their moisture and begin to brown, about 7-10 minutes.
5. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and stir in the ricotta, Parmesan, thyme, salt, and pepper.
6. Once the squash is roasted, fill each half with the mushroom and spinach mixture. Return to the oven for an additional 5-10 minutes to heat through.
7. Garnish with fresh parsley before serving.

Mushroom and spinach stuffed acorn squash is a delightful, satisfying dish that combines the richness of winter vegetables with savory, creamy filling. It’s a perfect vegetarian option that feels special yet is easy to prepare, making it a great choice for cozy dinners or holiday celebrations.

Roasted Brussels Sprouts with Cranberries and Walnuts

Roasted Brussels sprouts with cranberries and walnuts is a simple yet elegant winter side dish that brings together the bitterness of Brussels sprouts with the sweetness of dried cranberries and the crunch of toasted walnuts. This dish is full of seasonal flavors and is perfect for the holidays or any winter meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1/2 cup dried cranberries
• 1/2 cup walnuts, roughly chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on the baking sheet in a single layer.
3. Roast for 20-25 minutes, shaking the pan halfway through, until the Brussels sprouts are golden and crispy on the edges.
4. While the sprouts are roasting, toast the walnuts in a dry pan over medium heat for 5 minutes, until fragrant. Remove from heat and set aside.
5. In a small bowl, mix the balsamic vinegar and maple syrup (if using).
6. Once the Brussels sprouts are done, toss them with the cranberries, toasted walnuts, and balsamic dressing.
7. Serve immediately as a side dish.

Roasted Brussels sprouts with cranberries and walnuts is a festive and flavorful dish that captures the essence of winter produce. The balance of savory, sweet, and crunchy textures makes it an irresistible side that pairs well with almost any main course. It’s a simple yet refined addition to your winter menu, perfect for holiday meals or casual dinners.

Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a hearty and warming vegetarian dish that’s perfect for chilly winter nights. The combination of sweet potatoes and black beans offers a satisfying balance of sweetness and earthiness, while the spices create a comforting, bold flavor. Packed with nutrients, it’s an ideal meal to enjoy with a side of cornbread or over rice.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the bell pepper and cook for an additional 2-3 minutes.
3. Add the sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir to combine.
4. Bring to a simmer, then cover and cook for 30-40 minutes, or until the sweet potatoes are tender.
5. Adjust seasoning with salt and pepper as needed.
6. Serve the chili topped with fresh cilantro and lime wedges for a burst of freshness.

This sweet potato and black bean chili is a vibrant, flavorful, and filling dish that’s perfect for warming up during the winter months. The sweetness of the potatoes pairs beautifully with the bold spices and earthy black beans, making it a well-rounded and satisfying vegetarian meal.

Cauliflower and Potato Gratin

This cauliflower and potato gratin is a decadent winter dish that combines tender cauliflower and hearty potatoes in a creamy, cheesy sauce. Baked to perfection, it’s a comfort food classic that will become a staple for cozy winter meals, whether as a side dish or a main course. It’s rich, indulgent, and sure to please the whole family.

Ingredients:

• 1 small cauliflower, cut into florets
• 4 medium potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp butter, for greasing the dish
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Butter a baking dish and set aside.
2. In a large pot, bring water to a boil and cook the cauliflower florets for 5-7 minutes until tender. Add the sliced potatoes and cook for an additional 5 minutes. Drain and set aside.
3. In a saucepan, heat the heavy cream over medium heat. Stir in the garlic, thyme, salt, and pepper, and bring to a simmer.
4. Stir in the Gruyère and Parmesan cheeses, continuing to cook until the sauce thickens, about 3-4 minutes.
5. Layer the potatoes and cauliflower in the prepared baking dish, then pour the creamy cheese sauce over the vegetables.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until golden and bubbly.
7. Garnish with fresh parsley before serving.

This cauliflower and potato gratin is the ultimate comfort food for the colder months. The creamy cheese sauce and tender vegetables meld together beautifully to create a rich, indulgent dish that’s perfect for any winter gathering. Whether served as a side dish or the main event, it’s a crowd-pleaser.

Spaghetti Squash with Garlic and Kale

Spaghetti squash with garlic and kale is a light yet satisfying vegetarian dish that’s perfect for winter evenings. The spaghetti squash serves as a healthy, low-carb alternative to pasta, while the garlic and kale add rich flavors and nutrients. It’s a simple, nutritious meal that can be made in less than an hour, making it a great option for busy winter nights.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 4 cups kale, chopped
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with 1 tbsp olive oil and sprinkle with salt and pepper.
2. Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes, or until tender.
3. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
4. Add the kale and sauté for 5-7 minutes, or until wilted and tender. Season with red pepper flakes, salt, and pepper.
5. Once the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Add the strands to the skillet with the garlic and kale, tossing to combine.
6. Serve with grated Parmesan cheese and a squeeze of fresh lemon juice, if desired.

Spaghetti squash with garlic and kale is a delicious, light, and nutritious meal that’s perfect for a cozy winter evening. The combination of roasted squash, garlic, and kale offers a satisfying balance of flavors and textures, making this dish a healthy yet comforting choice. It’s a great way to enjoy winter produce while keeping things simple and flavorful.

Note: More recipes are coming soon!