Butternut Squash “Pasta” with Kale and Artichoke

Another detox dish! I forgot how wonderfully creative my cooking can get when I have to navigate a thin line of options.  This dish takes all of 10 minutes to whip up. Serves 2 for a detox or 4 if you pair it with a salad and a crusty loaf of bread.



  • Butternut squash cut in ribbons
  • Kale – strip the stem and rough chop the leaves
  • Can of artichoke hearts drained and cut in half
  • 3 Tbl+ olive oil
  • 3 cloves garlic diced
  • 1 Tbl mixed dried spices
  • Salt and pepper to taste
  • Lemon juice


  1. Heat olive oil in saute pan over medium heat and add artichoke hearts cut side down. Let them brown, checking often, and then flip.
  2. Remove the artichokes and add the garlic and the squash and turn constantly for one minute. Add a dash more of olive oil if needed. Add your first layer of salt to the dish.
  3. Began to add handfuls of the kale, turning into the squash. As it wilts, add more handfuls. Repeat until all the kale is in the pan.
  4. Add spices and more salt and pepper. Toss together.
  5. Serve with the artichoke hearts and a drizzle of lemon juice on the top.

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