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SPAGHETTI SQUASH WITH KALE AND CREAMY PARMESAN GARLIC SAUCE Recipe

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This recipe for SPAGHETTI SQUASH WITH KALE AND CREAMY PARMESAN GARLIC SAUCE is from MANGUM FAMILY FAVES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 spaghetti squash
1/2 bunch kale
3 cloves garlic, divided
Butter
1/4 teaspoon crushed red pepper
1/2 cup heavy cream
1/4 cup shredded parmesan cheese
2 tablespoons grated pecorino cheese
1 tablespoon pine nuts

Directions:
Directions:
Preheat oven to 450 degrees. Halve spaghetti squash lengthwise and using a large spoon, scoop out seeds and discard. Drizzle one tablespoon olive oil over cut sides and season with salt and black pepper. Place cut side down on a foil-lined baking sheet and roast until tender, about 25 minutes. Remove from oven and set aside to cool.

While spaghetti squash roasts, rinse kale and thinly slice leaves, discarding stems. Thinly slice one clove garlic. Mince remaining garlic.

Heat one tablespoon olive oil in a large pan and once oil is shimmering, add sliced garlic and cook until golden, about one minute. Add kale and cook until bright green and tender, 2-3 minutes. Remove from pan and set aside.

Add 2 tablespoons butter to pan from kale over medium heat. When butter is foamy, add minced garlic and crushed red pepper. Cook until fragrant, about 30 seconds. Add cream, bring to a simmer, and cook until thickening, about one minute. Stir in both cheeses and remove from heat. Taste and add salt and pepper as needed.

Place pine nuts in a small pan over medium-low heat and toast, stirring, until golden, about 5 minutes. Remove from pan and set aside. When cool enough to handle, using a fork or tongs, carefully pull squash flesh, creating spaghetti-like strands. Discard skin.

Return pan with sauce to medium heat and stir in spaghetti squash and kale. Simmer until warmed through, about two minutes. Taste and add salt and pepper as needed. Garnish with pine nuts, serve hot.

 

 

 

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