Roasted Spaghetti Squash With Kale Food
SPAGHETTI SQUASH WITH KALE PESTO
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
- Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool.
- Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil; blend until smooth. Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash and cook, stirring, until coated. Add 3/4 cup of the kale pesto. Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper. Top the squash with the remaining toasted nuts and more parmesan.
Nutrition Facts : Calories 377 calorie, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 6 milligrams, Sodium 315 milligrams, Carbohydrate 31 grams, Fiber 7 grams, Protein 7 grams, Sugar 13 grams
ROASTED SPAGHETTI SQUASH WITH KALE
Steps:
- Preheat the oven to 350 degrees. With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again---be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash. While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some salt and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside. When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine. Add the squash to individual bowls, then top with a good amount of sauteed kale. You will have squash left over! (Or, you can toss all the kale and half the squash together.)
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