Spaghetti Squash with Kale & Sun Dried Tomatoes

eatwellenjoylife.com
serves 4
Ingredients

• 1 small/medium spaghetti squash
• ¼ cup oil packed sun dried tomatoes,  or dried sundried tomatoes soaked in hot water for 15 minutes, sliced
• 2 tablespoons extra virgin olive oil
• 1 whole shallot, thinly sliced
• 2 cloves garlic, minced
• pinch of red pepper flakes
• sea salt and fresh pepper
• 4 cups (packed) chopped kale leaves, stems removed
• 2 teaspoons fresh thyme leaves
• ¼ cup toasted pine nuts

Preparation

1. Preheat oven to 375 degrees.
2. Cut the squash in half lengthwise. Scoop out the seeds and pulp from the middle.
3. Place the squash on a baking sheet, cut side up. Rub the inside with 1 tablespoon of olive oil and sprinkle with salt and pepper. Then, poke a few holes in the skin of the squash with a fork or knife and place it cut side down on a baking sheet. Roast for about 40 minutes or until the flesh is tender and you can scrape the noodle-like strands away from the skin with a fork. (If your squash is difficult to cut, roast it whole for the first 15 minutes until it softens a bit, then cut and continue).
4. If you’re using dried sundried tomatoes, put into a bowl with boiling water. Let sit until soft at least 15 minutes.
5. Remove squash from the oven, let it cool slightly and use a fork to scrape the squash into strands. You should have about 4-5 cups, set aside.
6. In a large skillet heat the olive oil on medium-low. Add shallots, garlic, sun dried tomatoes, red pepper flakes, salt and pepper.
7. Sauté on medium low until the shallots are soft, 3-4 minutes.
8. Add the kale leaves and saute 2-3 minutes until kale begins to soften.
9. Add the squash ‘noodles’ and stir to combine evenly.
10. Sauté until kale is tender, about 3 minutes.
11. Stir in the thyme.
12. Taste for additional salt and pepper.
13. Remove from the heat, top with toasted pine nuts and serve.

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