Spaghetti Squash Primavera
Author: 
Recipe type: Entree
Serves: 2 servings
 
Ingredients
  • 1 Medium Spaghetti Squash, halved
  • 1 Bunch Tuscan Kale, chopped into large pieces
  • 1 Medium Onion, diced small
  • 2 Medium Tomatoes, diced small
  • 2 Small Zucchini, halved and sliced into ½ inch pieces
  • 3 Garlic Cloves, minced
  • 1 Bunch Fresh Basil (Stems Removed and sliced thin)
  • 1 Bunch Fresh Thyme (Stems Removed)
  • 2 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 tsp Red Pepper
  • ½ tsp Salt
  • ¼ cup Pine Nuts
  • 2 Tbsp Nutritional Yeast (optional)
Instructions
  1. Preheat oven to 400 degrees. Wash and prepare all produce.
  2. With a large sharp knife, split the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
  3. On a baking sheet, coated with a thin layer of oil, drizzle the inside of each half of the squash with olive oil and season with salt and pepper. Place cut side down on the baking sheet and bake for 40-45 minutes.
  4. While the squash cooks, heat 1 Tbsp of olive oil over medium heat in a high sided pan. Add the garlic, onion, zucchini, thyme, garlic powder, and black and red pepper. Allow to cook, stirring frequently for 5 minutes or until onion is translucent and zucchini is beginning to soften.
  5. In a small dry pan over medium heat, toast the pine nuts stirring frequently until golden brown.
  6. Add the kale to the zucchini and onion pan and stir until wilted about 2-3 minutes.
  7. When the kale is wilted and the squash is finished cooking, carefully stir in the tomatoes to the kale mixture and remove from heat.
  8. Flip the squash over and plate. Using the squash like a bowl fill each half with the zucchini and kale mixture.
  9. Garnish with toasted pine nuts, basil and nutritional yeast if desired.
  10. Enjoy.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/spaghetti-squash-primavera/