Here's another meatless Monday recipe for you. I have been cooking away doing some holiday baking (my Mother's recipes to come), and was so exhausted I threw together this little "everything but the kitchen sink" recipe for a quick Monday night meal. This one also satisfies all the vegans out there if you omit the cheese.
Spaghetti
Squash with Kale, Tomatoes, and Parmesan
Adapted from epicurious.com
Ingredients
3-pound spaghetti squash
2 tablespoons olive oil or butter
3-4 chopped shallots or a small sweet yellow onion
1 minced garlic clove
One
bunch of de-ribbed and coarsely chopped Tuscan kale
2-3
ripe tomatoes (or ½-1 pint of sliced cherry tomatoes)
1/4 teaspoon dried oregano
3 tablespoons freshly grated Parmesan
3-4
TBS of white truffle oil
Salt
and Pepper to taste
To
prepare the squash
Cut
the squash in half and remove the seeds with a spoon. If you have or need a
little time, bake at 350°, face down in a glass dish in about 1/4 cup of water.
If you need to get dinner done quick, microwave in the glass dish in water and
covered with plastic wrap (to steam). Your squash is ready when soft if pressed. Let it cool a bit before removing the spaghetti with a fork or spoon.
In
a medium skillet heat the oil or butter on medium/high, add the scallions and cook until they are sweating. Next add the garlic (as to not burn it). Then add the kale and tomatoes and cook until the kale is wilted. Add oregano and salt and pepper. Turn heat down to low and allow to simmer while you scrape the squash with a fork to form
strands. Finally add the salt and pepper as well as drizzle the truffle oil and give it a good mix through before placing the tomato mixture on top of the squash. Sprinkle with the parmesan and serve warm.
