Fall is upon us and we want to continue to “eat the seasons”. In season produce is fresher and always cheaper than foods not in season. Fall means squash, apples, beets, kale, pears, eggplant, and root vegetables to name a few.
October and November are the peak of the season for squash. This simple recipe of Sauteed Spaghetti Squash and Kale has a texture similar to spaghetti which makes a delicious low-carb alternative to pasta!
Benefits of Spaghetti Squash
Winter squash is loaded with antioxidants. It also one of the best sources of carotenoids which has powerful anti-inflammatory agents. Squash is also high in vitamin A, vitamin C, vitamin B6 and copper. It contains tons of fiber which helps you feel satiated.
Preparing spaghetti squash
The tough skin on spaghetti squash can make it really hard to cut into. Sometimes it’s just easier to roast the whole thing, but here’s a tip on cutting it:
Using a sharp knife, poke slits in the squash skin; creating a dotted line across the middle. Cut off the stem, and then slice the squash along the dotted line.
Another great thing about spaghetti squash is that it will last quite a while if kept in a cool, dark place, and even longer in the fridge. You can also prepare it up to three days in advance of using it.
This recipe incorporates organic heirloom cherry tomatoes, but organic cherry tomatoes can be substituted. I had an abundance of the heirloom tomatoes in my garden. Funny thing is, I didn’t plant them. I do however make my own compost from yard waste and kitchen scraps. I must have thrown some heirloom cherry tomatoes in there because two plants popped up in my garden and produced these dark red, sweet, and delicious heirloom tomatoes!
| Cook Time | 40 minutes |
| Servings |
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- 1 spaghetti squash
- 1/2 cup olive oil
- 1 whole bulb garlic
- 1 bunch kale stems removed and chopped
- 1 pint cherry tomatoes
- nutritional yeast, optional
Ingredients
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- Preheat the oven to 400 degrees. Cut the squash in half and remove seeds. Rub inside with olive oil and place cut side down on lined baking sheet. Take the whole bulb of garlic and cut off just the top of the bulb to expose the garlic. Drizzle with olive oil and wrap in aluminum foil. Place on the baking sheet and roast for 35-40 minutes until squash is tender. (Fork should easily pierce skin.)
- Remove squash from oven and allow to cool slightly. Scrape flesh with fork to pull out large strands. Unwrap garlic and squeeze roasted cloves out.
- Heat remaing olive oil in large saute pan. Add kale. Cover and cook until tender, about 5 minutes.
- Add squash. roasted, garlic, and tomatoes and toss. Remove from heat and drizzle with fresh olive oil. Season with salt to taste. Serve with nutritional yeast if desired.