This vibrant dish is a fantastic, gluten-free alternative to pasta!
Creamy Spaghetti Squash with Kale
Course:
Protocol:
Servings
4
Ingredients
- 1 spaghetti squash cut in half lengthwise, seeds removed
- coconut oil for greasing
- 1 Tbsp 14.79 ml extra virgin olive oil
- 1 sweet onion chopped
- 3 cloves garlic minced
- 1 tsp 4.93 ml oregano
- sea salt to taste
- ground black pepper to taste
- 2 cups 480.00 ml kale stems removed
Instructions
- Preheat oven to 400 degrees F. Rub insides of squash halves with coconut oil. Place face down on a large baking dish, and bake for about 15 minutes, or until squash is tender.
- As squash is cooking, heat olive oil in a pan over medium heat. Add onions and let cook for 2-3 minutes. Add garlic and stir frequently.
- When squash is done cooking, remove from oven and let cool. Scoop out pulp and add it to the pan with the garlic and onions.
- Add spices. Stir well and let flavors mix for 3 minutes.
- Add kale and cook uncovered for about 10 minutes, until kale is soft.
