Roasted Spaghetti Squash with Kale and Pumpkin Cream Sauce

 

Roasted Spaghetti Squash with Kale and Pumpkin Cream Sauce

Florida Coastal Cooking

Inspired by Biscuit Batches

Gluten and Dairy Free, Vegan

 


Ingredients


2 Tbsp Olive Oil

Spaghetti Squash, cut in half and seeds removed

1 bunch kale, washed, de-stemmed and chopped

1 onion, chopped

3 cloves garlic, minced

¼ tsp dried thyme

2 stems fresh rosemary, leaves removed and chopped

¾ cup pureed pumpkin

1 cup plain non-dairy milk (I used coconut milk)

¼ cup nutritional yeast (optional; you can purchase this at health food stores)

¼ tsp pepper

½ tsp salt

1/4 cup chopped walnuts


Directions


1. Preheat oven to 375F; place squash, cut side down on a small baking sheet or casserole dish.  Season with a bit of salt and pepper. Pour in about ¼ cup water and roast for an hour.  Let cool then scoop out the inside and place in a medium bowl.

 

2. Heat 1 Tbsp oil in a pot; add half the onion and sauté until translucent, about 5 minutes; add kale, half the rosemary and half the salt and pepper, sauté until leaves become soft and pliable, about 7 minutes (or cook to desired doneness). Remove from pot and set aside in a separate dish.

 

3. Heat remaining 1 Tbsp oil in pot; add the remaining onion and sauté about 5 minutes, reduce heat and add garlic, remaining rosemary and thyme; sauté about 1 minutes, add pumpkin puree, milk, nutritional yeast and remaining salt and pepper.  Simmer until thickened, about 5 minutes.  Pour over spaghetti squash and toss to coat; top with walnuts.  Serve with sautéed kale.

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