Thursday, October 20, 2011

Garlicky Greens and Spaghetti Squash

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.

The Ingredients:
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

The Process:
  1. 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.
  2. Let squash cool for 15-20 minutes before handling.
  3. Halve squash, discard seeds, and scoop out flesh.
  4. 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.


  1. I'm new to spaghetti squash too, but isn't it grand? My recipe called for halving when raw- I wouldn't recommend; you could lose a finger!

    P.S. I nominated you for a Leibster on my blog today (I promise this isn't spam, although it sounds like it).

  2. I don't think I'm daring enough to try to cut a raw spaghetti squash--or maybe I'm just too lazy.
    Thanks for the Leibster nomination!


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