Spaghetti Squash
Had been dyinggg to home cook sautéed kale and wanted to experiment with spaghetti squash so I mixed the two and it was sooo delicious. Was pretty proud of the meal, if I do say so myselfff!
Ingredients:
- 1 spaghetti squash
- 1 tsp salt
- 1 tsp pepper
- 1 tsp @traderjoes seasoning salt
- 1 tsp garlic powder
- 3/4 cup of cheese *I used Daiya cheese!*
Sauteed Kale in Tomato Sauce
- 4 tomatoes
- 4 scallions
- 1 tsp garlic powder
- 4 kale leaves
Directions:
- Preheat oven to 400.
- Cut spaghetti squash in half. Sprinkle salt generously and allow to sit for 15 minutes, in order to draw out some of the water (if not it can be quite watery). Pat squash with paper towel to remove water. Season both halves of spaghetti squash w/salt, pepper + @traderjoes seasoning salt.
- Set squash face down on rimmed pan, and place in oven for 45-50 minutes.
- Dice tomatoes into squares, and dice scallions- for now only using the white parts, use the green tips to garnish.
- In a nonstick skillet, place diced tomatoes and scallions. Keep low temperature for 10 minutes, if needed add water in order to soften and burst tomatoes.
- Smash and smooch tomatoes w/fork or cooking utensil. Then add garlic and salt and pepper to taste. Allow to sither
- Meanwhile wash kale, and remove leaves from steams, tearing them up in small pieces.
- Add kale to tomato sauce, cook for about 10 minutes, stirring until soften.
- Remove spaghetti squash from oven and fork out the spaghetti strands from the skin of the squash.
- Mix in cheese to the strands and place in oven for 5 minutes to melt.
- Remove from oven, you can keep the strands in the squash skin or transfer to a plate.
- Top off each half squash w/half of the sautéed kale, garnish with the green tips of scallions and enjoyyyy!
Serving size: 1 squash for 2 people
