Thursday, January 17, 2013

spaghetti squash with sautéed kale

It has been a cold and rainy week here in Nashville. I've been struggling to warm up and stay warm! So, I've been craving hot food. While smoothies, fresh fruit, and tasty salads will keep you energized and healthy this winter, sometimes you may just want some hot food.

I recently discovered spaghetti squash (how did I go so long without it?) and it is my current addiction. When  cooked, the squash strings out like spaghetti noodles. It tastes great and is an excellent alternative to processed noodles. With only 40 calories per cup, this veggie is very low in fat but high in vitamins and minerals. Try it - I think you'll love it, too.

spaghetti squash with sauteed kale
1/2 spaghetti squash
2 handfuls of curly kale
3/4 cup cherry tomatoes, halved
1 clove garlic, chopped
1/2 cup sliced mushrooms
1/2 orange, juiced
1/2 lemon, juiced
1-2 tbsp. coconut oil


Preheat the oven to 370. Cut the spaghetti squash in half and place it face down on a sheet in your oven. I use a Silpat (stick-free), but if you're just using a cookie sheet you may want to add a little coconut oil so the squash doesn't get stuck. Cook for about 30 minutes. You'll know it is ready when the edges touching the sheet begin to brown.
When the squash has about ten minutes left of cooking time, begin to sautee the rest of the vegetables. On the stove, melt the coconut oil and add the garlic on medium heat. Once the garlic begins to brown, add the kale. Stir it around to evenly cook. Add the tomatoes and mushrooms and let it sautee for about 2 minutes on medium heat. Squeeze the orange and lemon juice on top and continue to sautee. 
Take the squash out of the oven. Holding it in one hand (with an oven mit) begin to scrape out the "spaghetti" using a fork until only the hard shell is left. Top your "spaghetti" with the sauteed veggies from the stove. Sprinkle a bit of pepper and sea salt on top. 


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