Kale & Asparagus "Pasta" ~ Meatless Monday

Serves 3
(I know it's an odd number, I was going for 2, but the servings were quite large! Feel free to adjust to your liking)

1 medium spaghetti squash
2 cups kale, chopped
10-15 stalks of asparagus, chopped
1/2 cup raw, unsalted sunflower seeds
1/4 cup water
1 shallot
2 cloves of garlic
1/2 Tbsp olive oil
1/2 Tbsp organic honey (or maple syrup)
2 Tbsp fresh basil leaves
90g goat cheese (optional)

Prepare your spaghetti squash. Cut in half lengthwise, scoop out the seeds, drizzle with a bit of olive oil and S&P, lay flesh-side down on a baking sheet with parchment paper and bake at 375F for about 45 minutes. Tip: this can be done the night before to save time!  Remove from oven, let cool and scoop out the flesh with a fork.  Set aside.

To prepare the sauce, blend sunflower seeds, water, 1/2 the shallot, garlic, olive oil, honey and basil until creamy.  Set aside.

Dice the other half of the shallot and add to a large frying pan on medium-high heat.  Add the chopped kale and asparagus.  Continue to heat, tossing frequently until kale gets bright green and starts to wilt.  Stir in the sauce until well combined.  Add this on top of the spaghetti squash - 1 cup of squash per serving - and sprinkle the goat cheese on top.

To make this vegan, simply swap the honey for maple syrup and omit the goat cheese!

Nutritional Info per serving:
302 Calories, 32g Carbs, 17g Fat, 11g Protein, 202mg Sodium, 11g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate.  It is meant to be used as a reference only.