Yeah, making squash again. This time it’s spaghetti squash. Not only is it easy to make, it’s delicious and of course is packed with vitamins!
Spaghetti Squash, Kale & Tomato
1 medium spaghetti squash
1 and 1/2 cup cherry tomatoes
2 cups cut up kale, fresh
1/2 cup olive oil
1/3 cup daiya cheese or dairy cheese if you can
1 and 1/2 tsp salt & pepper, more to taste
Carefully cut open spaghetti squash & clean out seeds. Put on a steamer tray in pot w/some water & put a lid on the pot (or you can roast) until a fork is able to go through (may take up to 30-40 minutes). In the mean time, while squash is cooking, chop up the onion, add 4 tbsp of olive oil, saute on medium heat. When onion becomes clear, add your cherry tomatoes. Stir and add salt and pepper. When tomatoes start to get soft, squish some of them down to get the juice out. Leave some tomatoes whole though. Let all combine for maybe 10 min. and lower the heat down. Add Kale and the remainder of the olive oil. When the Kale starts to cook down (just a few minutes), lower heat all the way to a simmer. When the squash is done and cool enough to handle, take a fork and scrape in a downward motion to get spaghetti like strands. Transfer all spaghetti squash into a bowl and combine the kale and tomato mixture. Top w/ daiya cheese, more salt and pepper to taste and even some olive oil and serve.