Loader

Recipe Search

Recipe Types: Adult Beverage , Appetizer/Small Plate , Beef , Bread , Breakfast , Cheese , Chicken , Chocolate , Cookies , cream cheese , Desserts , Dinner , Eggs , Fish , Fruit , Gluten free , Halloween , Holiday , Nuts , Peanut butter , peppers , Phyllo , Pie , Pork , Potatoes , Rice , Rolls , Salad , Salsa , Sandwiches , Sauce , Seafood , Side dish , Soup , Vegetable , Vegetarian

Spaghetti Squash, Kale, Tomatoes & Mushrooms

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

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Post Views: 0
Related Recipes:

  • Cowboy Caviar with Cilantro-Lime Dressing

  • Corn Ribs

  • Peach Caprese Salad

    Peach Caprese Salad

  • S'Mores Cookies

    S’Mores Cookies

  • Roasted Shishito Peppers

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.

Recipe Type: , , , Tags: , , , , , , , , , , Ingredients: , , , , , , ,