Spaghetti Squash with Garlicky Greens
Ingredients:
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1/2 onion, chopped
1 bunch kale, stemmed
1 cup low sodium chicken broth
5 cups cooked spaghetti squash (I used a 3lb squash)
3/4 cup Parmesan cheese
Pinch of red pepper flakes
Salt and pepper to taste
Directions:
- Preheat oven 350 degrees.
- Cut the spaghetti squash in half lengthwise.
- Scoop out the seeds and pulp in the center and discard.
- Place the squash, cut side up, on a large baking sheet.
- Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.
- Place the kale leaves on top of each other. Roll the leaves and slice into thin ribbons.
- Heat olive oil in a large non-stick sauté pan. Add onion, garlic, and collard stems along with a pinch of salt. Cook for 6-8 minutes or until your veggies are fragrant and beginning to become tender.
- Add in kale ribbons, a bit more salt, black pepper, and a pinch of red pepper flakes along with 1 cup of chicken broth. Cook for 5-10 minutes or until your greens are nice and tender.
- Toss in spaghetti squash and combine everything together. Adjust seasonings and top with fresh Parmesan cheese. Enjoy!
