Tis the season for squash, and if you haven’t tried spaghetti squash yet, now is the time! With it’s pasta-like strands and delicious flavor, spaghetti squash makes for a wonderful alternative to pasta.
You Will Need:
- 1 medium sized spaghetti squash
- 1 bunch of kale
- 5 medium cloves of garlic, minced (or less for a less intense garlic flavor)
- 1 quart of cherry tomatoes
- A sprinkle of red pepper flake
- Olive oil
- Sea salt
- Fresh pepper
Pre-heat oven to 400 degrees F.
First, slice your spaghetti squash in half lengthwise and use a spoon to scrape out the seeds. Drizzle with a little olive oil along with a sprinkle of sea salt and black pepper. Place squash face down on a lined baking sheet (I prefer using parchment paper) and cook for about 45 minutes – until tender.
While the squash is baking, get your kale and tomatoes ready. Rinse tomatoes and chop into halves or quarters. Rinse kale. Using your hands, rip leaves from the stems and tear into small pieces. Set everything aside.
Next, place a few tablespoons of olive oil, minced garlic and red pepper flake in a pan over medium heat. Simmer for a few minutes (until garlic begins to brown) and then add tomatoes and kale. Cook for a few more minutes until tomatoes are tender and kale begins to soften.
When squash is done cooking, remove it from the oven and let cool a few minutes so you can handle it without burning yourself. Using a fork, scrape out the insides of squash, which will come apart in strands. Place strands in a bowl and mix with kale and tomatoes. Sprinkle with additional sea salt and black pepper to taste.