Spaghetti Squash With Kale Ragout Recipes

SPAGHETTI SQUASH WITH KALE RAGOUT

Steps:

• Preheat oven to 350 F (175 C).
• Cut spaghetti squash in half and scoop out the seeds.
• Brush spaghetti squash halves with olive oil and season with salt and pepper. Pierce flesh all over with a fork.
• Place the spaghetti squash halves, cut side down, on a baking tray.
• Cut the top end off a head of garlic, exposing the cloves, drizzle with olive oil, and season with salt and pepper. Wrap in aluminum foil and add to baking tray with spaghetti squash.
• Transfer to oven and roast for 40 minutes or until the squash is tender and the garlic is golden and soft.
• When spaghetti squash is cooked, and slightly cooled, run a fork along the flesh to create the strands of spaghetti. Add strands to a bowl.
• Heat olive oil in a skillet and saut red onion 1-2 minutes until starting to brown.
• Add chopped kale and three cloves of the roasted garlic (reserve the remainder for another use).
• Pour over chopped tomatoes with juice and the cannellini beans and cook 5-6 minutes, until the kale is somewhat tender and a sauce has formed.
• Season with salt, pepper, and fresh thyme.
• To serve, spoon the ragout over spaghetti squash strands.
• Finish with chili flakes, if desired.
• Enjoy!

ROASTED SPAGHETTI SQUASH WITH KALE AND PARM

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard.
• 3. Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the oregano, garlic, chili flakes, 1 teaspoon of the salt, and 3 or 4 turns of the black pepper. Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, about 5 minutes. Use a large
• spoon and fork to scrape out the fibers from the squash halves and place them in a large bowl. Toss gently to separate the strands so they resemble spaghetti.
• 4. Meanwhile, wash the kale and remove and discard the stems. Tear the leaves into large bite-size pieces (about 1 inch). Dry completely in a salad spinner. Transfer the kale to a large bowl. Dress very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. Season with the remaining 1 teaspoon salt and 3 or 4 turns black pepper. Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green, 12 to 14 minutes. Set aside.
• 5. To assemble, place the spaghetti squash on a large platter and top with the crispy kale chips. Sprinkle with the Parmesan and serve.

ROASTED SPAGHETTI SQUASH WITH KALE

Steps:

• Preheat the oven to 350 degrees. With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again---be careful!) 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. While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color. Throw in the kale, sprinkle in some salt and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes. Set aside. When the squash is cooked, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. Mix together 1 tablespoon olive oil with the balsamic vinegar. Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder. Toss to combine. Add the squash to individual bowls, then top with a good amount of sauteed kale. You will have squash left over! (Or, you can toss all the kale and half the squash together.)

SPAGHETTI SQUASH WITH KALE PESTO

Steps:

• Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
• Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool.
• Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil; blend until smooth. Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash and cook, stirring, until coated. Add 3/4 cup of the kale pesto. Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper. Top the squash with the remaining toasted nuts and more parmesan.