Garlicky Spaghetti Squash, Kale & Sundried Tomato Entree
Food for thought…depending on how hearty of a dish you want this to be you can either make it with or without the pasta. It tastes great both ways and adding the pasta doesn’t even really change the flavor, it just helps add more substance to the meal and fill you up. If I’m serving it as an entrée I always add the pasta but I often make it without the pasta if I just want a light veggie side dish. Note: If you want to use sundried tomatoes that are not packed in oil you will need to moisten them placing them in a small bowl of water and heating in the microwave for a minute or so.
- 1
Ingredients
- Serves 4
- 1 tablespoon cold-pressed extra virgin olive oil
- 2 shallots, finely chopped
- 5 cloves garlic, crushed
- 2 cups finely chopped kale
- 1/2 cup julienned sundried tomatoes packed in oil (rinse the oil off with water and pat the tomatoes dry with paper towels)
- “Real Salt”, to taste
- Red Chile flakes, to taste (optional)
- 4 cups cooked cooked spaghetti squash
- 2 cups cooked sprouted whole grain, quinoa spaghetti or 100% buckwheat soba noodles
Preparation
Step 1
Heat the oil in a large heavy saucepan over medium heat. Add the shallots and garlic and sauté for about 2 minutes, or until shallots soften. Add the kale and sundried tomatoes. Sauté for several minutes, until kale wilts. Season with salt and red chile flakes to taste.
Stir in the cooked spaghetti squash and toss to coat. Add the cooked whole grain or quinoa spaghetti and toss to coat. Adjust seasoning. Serve warm.