Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
5 min. |
80 min. |
85 min. |
1 |
0 |
Kale and Spaghetti Squash
Easy and delicious.
Ingredients:
| 1 spaghetti squash (cut lengthwise in half, remove all seeds carefully from each half with a sharp knife or metal spoon) |
| 1 tbsp. of olive oil |
| 1 tbsp. of butter |
| 2 cloves of garlic minced |
| 1 cup of whole cream (or half & half) |
| 1 bundle of kale (cut in small pieces) |
| 1 half cup of grated pecorino |
| 1 tsp. of dried red pepper |
| 1 tsp. of salt |
| Fresh grated black pepper to taste |
| Optional: chopped nuts (walnuts, pecans, or pistachios) |
Instructions:
| 1 | Heat oven to 350 degrees. Add parchment paper to a flat, large cooking sheet. Place spaghetti squash halves face down onto the parchment paper. Roast in oven for 45-50 mins. Remove from oven and let cool for 10-15 mins. Once cool enough to touch, use a large metal spoon to scrape out the spaghetti flesh. Place in a large bowl while you prepare the rest of the ingredients. |
| 2 | Heat the oil and butter with seasoning inside a large skillet on medium heat (3-5 mins) until butter melts. Add garlic (careful to not let garlic burn or brown), cook for 2 mins.) Add the kale and sauté for 5-7 mins. Add cream and stir well until the sauce is well heated (do not allow to boil.) Turn heat down to low and add the cheese. Stir well for 2-3 mins. Add the spaghetti squash strands and incorporate until you have mixed all the strands into the sauce. |
| 3 | Serve hot topped with your favorite chopped nuts or any other veggie topping such as chopped red bell pepper or grated carrots. |
Cook's Tips:
Try adding your favorite chopped or roasted nuts, fresh bell peppers or other fresh grated/chopped veggies.
