Friday, December 6, 2013

Spaghetti Squash & Kale

Spaghetti Squash & Kale
Spaghetti Squash is very nutritious. However, like all winter squash, it's best to purchase it organic because its frequently grown as an intercrop for remediation of contaminated soils. Meaning that contaminants are effectively pulled up out of the soil by winter squash plants. Is organic worth a few extra pennies? I think so!

This is the most delicious recipe. And if you follow my simple instructions for removing the cooked squash, you'll get perfect strands instead of mush. Get ready for the most yummy side dish (or main dish) with the perfect spaghetti-like strands.

Did you ever try using spaghetti squash to replace the starchy grain-based pasta only to experience a pile of mush when you removed the squash after baking? That was my experience. Well… there is a bit of a technique to removing the squash so the strands remain intact.

After slathering the cut surface with oil, salt and pepper, I baked the squash cut-side down on a baking sheet. As usual baked it in my toaster oven. So much more economical. The squash turned out perfect after baking for 30 minutes. Then, using a fork, working from the sides toward the center, across the squash (as shown in the picture) I scrapped out the strands. The pulp came out cleanly leaving only the thin skin to toss into the compost pile.
Removing spaghetti strands from squash

Spaghetti Squash & Kale

From Chris Pedersen
Yield 6-8 servings

Category Side Dish
Cuisine Vegan

1 spaghetti squash
1 Tbsp extra virgin olive oil
1 tsp sea salt
pepper to taste
4 kale leaves
1/3 C chopped cilantro

1. Cut the squash in half length-wise and scoop out the seeds.
2. Preheat oven to 350° F. Generously season the squash with salt, pepper and oil. Then bake cut-side down on baking sheet for 30 minutes.
3. Tear kale from the stems and discard stems. Coursely chop the leaves.
4. When the squash is done baking and still warm, use a fork to pull the squash from the skin. Work from the side toward the center to pull apart into spaghetti strands.
5. Place strands in a serving bowl and drizzle with olive oil. Toss with kale and cilantro. Serve.

Spaghetti Squash & Kale
We ate this hot as our main dish for dinner. It was so good! The next day, I ate a portion cold right out of the refrigerator. This will give you a nutritious boost for the day.

What's your favorite recipe for Spaghetti Squash?


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