Category: Side Dishes -

Spaghetti Squash With Kale and Pecorino Romano Cream     

Ingredients:
1 spaghetti squash
1 Tbsp. olive oil
1/2 tsp. chile flakes
4 cups chopped kale
2 tsp. lemon juice
1 tsp. butter
1/2 tsp salt

1 Tbsp butter
2 tsp. minced green onion
2 tsp. minced garlic
2 cups heavy cream
1/2 cup grated pecorino romano
1/4 tsp. sherry vinegar
1/4 tsp. salt
pinch pepper

chopped toasted walnuts
chopped parsley

Preparation:
Preheat oven to 375°F. Line a baking sheet with parchment paper. With a sharp knife, slice off 1/2-inch from the ends of the spaghetti squash. Then stand the squash up on one of the ends to stabilize it, and cut the squash in half, top to bottom. Scoop out any seeds and stringy bits inside, oil the cut sides of the squash, and place the squash halves cut-side down on the lined sheet pan. Poke the tops of the halves with the tip of a sharp knife. Bake for 35 to 45 minutes until you can easily poke the sides of the squash with a fork. Remove from oven and let sit until cool enough to handle. Then using the tines of a fork, scrape out the "spaghetti"-like strands of the squash to a bowl.

Meanwhile, in a saucepan, heat butter over medium-low. Add minced shallot and garlic. Sweat them for 5 minutes, then add cream. Simmer 10 minutes. Stir in pecorino Romano, sherry vinegar, salt, and pepper.

Heat olive oil in a sauté pan over medium. Add chile flakes, kale, lemon juice, butter, and salt. Cook 3 to 5 minutes.

Add to pan with kale and toss with 1 cup of sauce.

Top with chopped toasted walnuts and parsley.

Date added: 2022-09-19
Number of visits: 2217