This was my first experiment with the oddity that is spaghetti squash. I found it fun to cook, and it really does come out looking like noodles. I think you could also make a pretty tasty pasta dish by subbing spaghetti for the spaghetti squash in this recipe.
1 medium spaghetti squash (2-3 lbs)
4 c (packed) chopped kale (or your favorite greens)
3-4 T olive oil
4 cloves garlic, crushed
1 t chili paste
splash lemon juice
- Preheat oven to 375, then place the squash (whole) in the oven and bake about 1 hour or until soft enough to pierce easily with a fork.
- Let squash cool for 15-20 minutes before handling.
- Halve squash, discard seeds, and scoop out flesh.
- In a wok or large skillet, heat olive oil over medium heat. Saute garlic and chili paste, stirring, for about 2 minutes. Add greens and cook 2-3 more minutes, then toss in squash and cook, stirring, until heated through. Toss with a splash of lemon juice before serving.