I tried spaghetti squash a few years ago but didn't really know what to do with it. It has recently become a huge craze, and now, thanks to Pinterest, there are lots of yummy recipes out there!
I'm giving this funny squash a second chance, and we're off to a good start! I made a stir fry a couple weeks ago and knew I wanted to try a few other variations.
I also have started making zoodles-- zucchini noodles! I'll share more about that in the future, but I promise they tie in to my spaghetti squash post!
I asked my instagram friends for zoodle recipes, and I got some good ones that I've pinned for later. Ramona sent me a recipe for butternut squash noodles with kale. It looked soooo good! The problem was I didn't have butternut squash on hand…or a few other needed ingredients. I did have a spaghetti squash in the fridge that needed to be used asap. I decided to adapt the recipe to fit what I had in the fridge and pantry. Deliciousness was born.
Spaghetti Squash with Buttery Kale
adapted from Snixy Kitchen
1 spaghetti squash
1 bag of frozen kale
6 tbsp. butter
1/2 cup sunflower kernels
1/8 cup of goat cheese
1/2 cup shredded cheddar cheese
- Cut spaghetti squash in half, brush with olive oil, and cook for 45 minutes at 375 degrees. Let cool. I let it cool in the fridge overnight. Once cooled, shred the squash with a fork. It will look a bit like spaghetti!
- Toast the sunflower kernels in a dry, hot pan. Set aside.
- Melt the butter and add a sprinkle of nutmeg. Once the butter foams and starts to brown, pour into a large bowl.
- Pour the frozen kale in the skillet. Cook through, adding a bit of water if needed. Salt if desired. Pour the cooked kale in the bowl with the butter and stir to coat the kale.
- Put the cooked spaghetti squash "noodles" in the skillet and cook until warmed through.
- Add the buttered kale, goat cheese, and cheddar cheese. Stir together and cook until cheese is melted.
- Stir the sunflower kernels throughout the squash and kale mixture.
- Serve warm!
How do you like to cook spaghetti squash? Gimme those recipes!