Kale Spaghetti Squash

My wife is out of town on a business trip. While I’m usually really excited to start cooking when I get home from work, that excitement is nonexistent when I’m cooking for one. As much as I just want to eat copious amounts of take out burritos, dim sum, and pie, I know that I still need to eat reasonably even when it’s just me in the house. This recipe is what I ate tonight, and it was pretty healthy and delicious.

My wife and I get a bi-weekly delivery of local and organic fruits and vegetables. Our fridge is currently teeming with the most gorgeous purple bell peppers, shishito peppers, pears, kale and spaghetti squash. Last night, I tried to roast a rather old sweet potato, thinking it would be a delicious solution for my dinner dilemma, and when I cut into it, I discovered that it was infested with mold. Very sad story. I ended up making a very weird meal, which may be the subject of another blog. Tonight was much more successful. After last night’s experience, I really wanted to eat some of this great produce while it’s still edible. To my surprise, a kale and spaghetti squash medley is great. The flavors are mellow; it doesn’t have a huge “wow” factor, but it’s solid, easy to make, and a much better choice than ordering a burrito.

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Ingredients

  • 1 Small Spaghetti Squash
  • 1 Small Bunch of Baby Kale (about 1 cup chopped)
  • Salt and Pepper to Taste
  • 1 Tb. Olive Oil + a Touch More to Sprinkle on the Squash Before Baking
  • 1/8 Cup Shredded Parmesan

Time: 45 Minutes

Serves: 2 (I ate it all)

Procedure

Heat the oven to 400 degrees

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Cut the Spaghetti Squash into two halves:

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Scoop out the seeds in the middle and discard seeds in your compost bin (or garbage can):

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Brush with just a touch of olive oil:

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Place flesh-side down on an aluminum foil-lined baking sheet:

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Roast the squash for thirty minutes. While the squash is roasting, wash, dry and chop the kale into small pieces:

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When the squash has cooked, which will be about 30 minutes for small spaghetti squashes, and about 45 minutes for larger squashes, take it out of the oven. The squash will be a pale yellow with slight browning around the edges when it’s done and soft to the touch. Let the squash cool for about 5 minutes, and then use a spoon to scoop the squash into a bowl, discarding the skin:

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Add the kale, salt and pepper to taste (you really don’t need much salt or pepper; maybe 1/2 tsp. or so), 1 Tb. of olive oil, and parmesan:

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Toss:

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Plate, serve and top with a touch more parmesan. This serves one hungry person, or two normal people. Enjoy!

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Even your furry friends will want a bite!

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