Inspired by Biscuit Batches
Gluten and Dairy Free, Vegan
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
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.