Spaghetti Squash, Kale, Tomatoes & Mushrooms

2014-02-20
  • Servings : 8-10
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

Ingredients

  • 2 spaghetti squash, halved and seeded
  • 2 T. butter infused EVOO (or regular EVOO)
  • 1 onion, sliced
  • 5 stalks kale, washed and then removed from stems, chopped
  • 8 ounces mushrooms of choice, sliced
  • 2 garlic cloves, minced
  • 1 poblano pepper, seeded and sliced
  • 1 tsp. oregano
  • 1 tsp. dried red pepper flakes
  • 1/3 cup basil pesto
  • 1/4 cup Romano or Parmesan cheese, grated
  • 1/4 cup sundried tomatoes
  • Freshly ground pepper to taste

Method

Step 1

Spray a baking sheet and heat oven to 400 degrees. Place squash cut-side down and bake for 45 minutes or until soft. Cool.

Step 2

While squash is cooking, into large frying pan add EVOO and heat. Add onion, kale, mushrooms, garlic and poblano. Saute until soft.

Step 3

Scoop cooled squash out of skin and into frying pan. It will look stringy, hence the name! Blend well, remove from heat once heated through.

Step 4

Add to frying pan: oregano, red pepper flakes, pesto, cheese, sundried tomatoes and pepper, mix well. Cover until ready to use.

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