Spaghetti Squash & Kale

This is the most delicious recipe. And if you follow my simple instructions for removing the cooked squash, you'll get perfect strands instead of mush. Get ready for the most yummy side dish (or main dish) with the perfect spaghetti-like strands.

Did you ever try using spaghetti squash to replace the starchy grain-based pasta only to experience a pile of mush when you removed the squash after baking? That was my experience. Well… there is a bit of a technique to removing the squash so the strands remain intact.
After slathering the cut surface with oil, salt and pepper, I baked the squash cut-side down on a baking sheet. As usual baked it in my toaster oven. So much more economical. The squash turned out perfect after baking for 30 minutes. Then, using a fork, working from the sides toward the center, across the squash (as shown in the picture) I scrapped out the strands. The pulp came out cleanly leaving only the thin skin to toss into the compost pile.

Spaghetti Squash & Kale
From Chris PedersenYield 6-8 servings
Category Side DishCuisine Vegan
Ingredients1 spaghetti squash1 Tbsp extra virgin olive oil1 tsp sea saltpepper to taste4 kale leaves1/3 C chopped cilantro
Directions1. Cut the squash in half length-wise and scoop out the seeds.2. Preheat oven to 350° F. Generously season the squash with salt, pepper and oil. Then bake cut-side down on baking sheet for 30 minutes.3. Tear kale from the stems and discard stems. Coursely chop the leaves.4. When the squash is done baking and still warm, use a fork to pull the squash from the skin. Work from the side toward the center to pull apart into spaghetti strands.5. Place strands in a serving bowl and drizzle with olive oil. Toss with kale and cilantro. Serve.

We ate this hot as our main dish for dinner. It was so good! The next day, I ate a portion cold right out of the refrigerator. This will give you a nutritious boost for the day.

What's your favorite recipe for Spaghetti Squash?