I love that squash and kale are forever staples of the local farmers market. Faithful to show up each week, I decided to pair them in a simple dish for a filling spring dinner. I’m not a huge fan of spaghetti squash, so blending it with delicious olive oil, thyme and garlic makes it more enjoyable to eat.
Beaverdam Creek Farm has the most beautiful variety of purple & dark green kale. It tastes wonderful, further cementing my belief that shopping local and in season adds an entirely elevated flavor to your plate.
INGREDIENTS: Serves 2
1 medium spaghetti squash
4 cloves garlic, minced
bunch of kale, finely chopped
4 thyme sprigs, finely diced (more for garnish)
2 rosemary sprigs, finely diced
2 tbsp olive oil
Salt and pepper
Preheat the oven to 400. Cut the squash in half, lengthwise and remove the seeds. Place in a roasting pan, cut side down with a little bit of water. Cook for 30-45 minutes, depending on your oven. When the squash is done it will be tender. Scoop out squash with a fork. Drizzle with extra olive oil
Meanwhile, finely chop kale with a knife or in a food processor. Heat olive oil in a pan and toss in minced garlic. After 2 minutes, add kale. Saute for 3-5 minutes, or until the kale is wilted and soft. It’ll reduce down by about half. Add finely diced herbs and garnish with salt and pepper.
Plate on a low rimmed bowl with the spaghetti squash and garnish with a thyme sprig (for presentation!)