Finding a delicious, pasta substitute is wishful and often disappointing. But that does not mean there are not healthy and satisfying ways to enjoy that pasta texture and taste. Spaghetti Squash is equally as satisfying and can be substituted into almost any pasta recipe. Additionally, if you desire you can eat the noodle like strands straight from the squash itself! This "Spaghetti Squash With Artichokes and Kale" recipe is a sure way to get your kids excited not only about squash but veggies as well!
|SPAGHETTI SQUASH WITH ARTICHOKES AND KALE|
Recipe: Makes about 6 servings
- 1 medium spaghetti squash
- 2 cloves garlic, minced
- 1 jar artichoke hearts; quartered and drained
- 3 cups fresh kale, deveined and torn into bite sized pieces
- 1 tablespoon olive oil
- 1 can diced tomatoes, drained
- 2 tablespoon chopped fresh basil
- 1 teaspoon dried oregano
- Preheat oven to 350 degrees. Cut the squash in half lengthwise, scoop out the seeds and fibers and pierce a few holes near the ends.
- Place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish.
- Bake in the oven for about an hour or until the skin gives easily and the inside is tender.
- Once the squash is cooked; cool for 10 to 15 minutes. Then take a fork and scrape out the squash flesh little by little. It will naturally separate into spaghetti like strands.
- Transfer to a baking dish.
- Sauté the minced garlic in the olive oil until it is softened. Add the tomatoes, basil, kale, artichokes and oregano to the garlic and simmer for 10 to 15 minutes.
- Spoon the mixture on top of squash strands.
- Return to the 350 degree oven to warm. Serve immediately.
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