Vom Fass Spaghetti Squash with Kale and Veggies

Spaghetti Squash with Kale and Veggies

Spaghetti squash is high in fiber, beta-carotene, folate and many more nutrients. It is very versatile and has a fun spaghetti-like texture kids of all ages will enjoy. It can serve as a side dish or a main entrée. Kat dresses up meatless Monday with her creation using kale.

Ingredients: (serves 2-4)
• 1 medium Spaghetti Squash, cut in half, seeds removed
• 1 TBLS vomFASS Garlic Extra Virgin Olive Oil
• 1 TBLS vomFASS Red Pepper Extra Virgin Olive Oil
• 3 cups kale chopped stems removed
• 1 cup mushrooms sliced
• 1/2 red pepper, chopped
• 1/2 green pepper, chopped
• 1 small onion, chopped
• 2 eggs beaten
• ¼ cup Asiago or parmesan cheese, grated

Directions:
1. Prepare the spaghetti squash as outlined below
2. Heat 1 TBLS. Garlic and 1 TBLS Red Pepper EVOO in a medium size skillet.
3. Add kale sauté about 6-7 mins.
4. Add mushrooms, peppers, and onions sauté another 4 mins.
5. Using a fork, shred the spaghetti squash strands and add to pan.
6. When everything is mixed together add 2 beaten eggs mix again till eggs are cooked through.
7. Sprinkle with Asiago or Parmesan cheese.

Recipe tips: Try variations like subbing baby spinach kale, add halved cherry tomatoes, black olives or sautéed celery

Submitted by Kat Drew-vomFASS-Cary

An easier way to cut and cook spaghetti squash
If you’ve ever tried to cut spaghetti squash, like me you would probably agree it has a coat of armor and if not careful could lead to a kitchen mishap!

Julie's kitchen tip to make cutting a breeze:
1. Lay your squash on a towel on your cutting board.
2. Use a sharp knife and ‘cut a deep dotted line’ into the hard shell lengthwise from base to stem. Don’t try to cut into the stem. I like my paring knife because it is small, sharp and steady. You may need to wiggle the knife back and forth if it gets stuck.
3. Place squash in microwave on high for 5 to 6 minutes. It will be hot so let it cool down a bit before removing. Carefully remove squash and place back on your towel/cutting board.
4. Now you should be able to easily cut through the squash along your dotted line and get 2 halves

To cook:
• Remove seeds with a spoon.
• Rub the inside of each half generously with olive oil, salt and pepper and any other seasonings you may like.
• Place cut side down on a parchment lined cookie sheet.
• Bake at 375 F (preheated oven) for 35-45 minutes until a knife is easily inserted into the shell.

Recipe Tips: Don’t throw the seeds away. They are great for roasting! Add fresh herbs to the hollow of the squash before roasting for extra flavor.

Submitted by Julie Ginsler-vomFASS-Cary



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Spaghetti Squash with Kale and Veggies

Spaghetti Squash with Kale and Veggies

Spaghetti squash is high in fiber, beta-carotene, folate and many more nutrients. It is very versatile and has a fun spaghetti-like texture kids of all ages will enjoy. It can serve as a side dish or a main entrée. Kat dresses up meatless Monday with her creation using kale.

Ingredients: (serves 2-4)
• 1 medium Spaghetti Squash, cut in half, seeds removed
• 1 TBLS vomFASS Garlic Extra Virgin Olive Oil
• 1 TBLS vomFASS Red Pepper Extra Virgin Olive Oil
• 3 cups kale chopped stems removed
• 1 cup mushrooms sliced
• 1/2 red pepper, chopped
• 1/2 green pepper, chopped
• 1 small onion, chopped
• 2 eggs beaten
• ¼ cup Asiago or parmesan cheese, grated

Directions:
1. Prepare the spaghetti squash as outlined below
2. Heat 1 TBLS. Garlic and 1 TBLS Red Pepper EVOO in a medium size skillet.
3. Add kale sauté about 6-7 mins.
4. Add mushrooms, peppers, and onions sauté another 4 mins.
5. Using a fork, shred the spaghetti squash strands and add to pan.
6. When everything is mixed together add 2 beaten eggs mix again till eggs are cooked through.
7. Sprinkle with Asiago or Parmesan cheese.

Recipe tips: Try variations like subbing baby spinach kale, add halved cherry tomatoes, black olives or sautéed celery

Submitted by Kat Drew-vomFASS-Cary

An easier way to cut and cook spaghetti squash
If you’ve ever tried to cut spaghetti squash, like me you would probably agree it has a coat of armor and if not careful could lead to a kitchen mishap!

Julie's kitchen tip to make cutting a breeze:
1. Lay your squash on a towel on your cutting board.
2. Use a sharp knife and ‘cut a deep dotted line’ into the hard shell lengthwise from base to stem. Don’t try to cut into the stem. I like my paring knife because it is small, sharp and steady. You may need to wiggle the knife back and forth if it gets stuck.
3. Place squash in microwave on high for 5 to 6 minutes. It will be hot so let it cool down a bit before removing. Carefully remove squash and place back on your towel/cutting board.
4. Now you should be able to easily cut through the squash along your dotted line and get 2 halves

To cook:
• Remove seeds with a spoon.
• Rub the inside of each half generously with olive oil, salt and pepper and any other seasonings you may like.
• Place cut side down on a parchment lined cookie sheet.
• Bake at 375 F (preheated oven) for 35-45 minutes until a knife is easily inserted into the shell.

Recipe Tips: Don’t throw the seeds away. They are great for roasting! Add fresh herbs to the hollow of the squash before roasting for extra flavor.

Submitted by Julie Ginsler-vomFASS-Cary

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