If you’re a regular reader around these parts, you know I love kale. truth be told, I could eat kale in all kinds of variations. My trusty go-to was always this recipe. However, this being a new year and all, I decided to venture out and try something new. Since I’m a creature of habit, I decided to combine kale with one of my favorite easy pasta combos, cheese and pepper. What could go wrong? Absolutely nothing. Although this is a vegetarian recipe, it’s decadent and velvety thanks to the butter and mojo sauce. Trust me, you won’t miss the pasta. Spaghetti squash is a solid stand in for that.
Spaghetti Squash with Kale and Garlic Butter Sauce
1 spaghetti squash
2 bunches kale, ribs removed and chopped
2 tbsp garlic mojo sauce*
1 tbsp olive oil + additional for basting squash
2 tbsp butter
*recipe for garlic mojo here
Roast the spaghetti squash:
Preheat oven to 375 degrees.
Cut squash in half lengthwise. Brush with olive oil on both sides. Place on a baking sheet and roast for 30- 35 minutes or until tender. When the flesh is soft enough to pierce with a knife with no resistance, remove from oven and let cool. Using a fork, scrape out the flesh which will loosen in strands similar to the look of spaghetti. Set aside.
Make the garlic butter sauce:
In a sauté pan, heat garlic mojo, 1 tbsp olive oil, and butter. Add kale and sauté until slightly wilted, about 5 minutes. Add spaghetti squash and heat through. Season with salt and pepper to taste. Before serving, sprinkle with parmesan cheese.