Ingredients
Three Tomato Spaghetti:
- Spaghetti squash - 1 , roasted and destranded
- Garlic - 2 cloves , minced
- Shallots - 1 bulb , minced
- Sundried tomatoes in oil - 1/3 cup , chopped
- Tomatoes, cherry - 1 pint , halved
- Oil, cooking - 1 Tbsp
- Crushed tomatoes (28 oz / 794 g can) - 1 can
- Honey - 1 tsp
Kale and Apple Salad:
- Kale - 1 bunch , leaves of
- Vinegar, balsamic - 1 1/2 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1 1/2 tsp
- Oil, cooking - 2 1/2 Tbsp
- Apples - 2 , sliced
- Walnuts - 1/3 cup , crushed
Prep
- Spaghetti squash - If you've never worked with this type of squash, definitely watch this video! Preheat oven to 400F (204C) degrees. Place squash in microwave for 4 to 5 minutes, flipping once in the middle. This softens the rind up so you can slice into it. Slice off one end to form a flat base. Rest on flat base and slice in half lengthwise. Scoop out seeds and then place on a sheet pan and cook for 45 to 60 minutes. When cool enough to work take a fork or spoon and scrape out 'spaghetti' strands. (Can be done up to 3 days ahead)
- Garlic / Shallots / Sundried tomatoes - Prep as directed. If making ahead, you can put them all into one container. (Can be done up to 3 days ahead)
- Kale - Tear leaves off of stems. (Can be done up to 3 days ahead)
- Dress kale - Whisk together balsamic, Dijon, honey, and cooking oil. Dress kale with vinaigrette. Cover and refrigerate until serving time.
- Cherry tomatoes - Halve.
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Make
- Heat a saute pan over medium-high heat. Add in cooking oil and then garlic, shallots, and sundried tomatoes. Sweat (i.e., release the liquids) these veggies for ~3 minutes. Add in crushed tomatoes, honey, and let simmer.
- Set aside ~⅓ of the tomato sauce (you’ll use it for the chile rellenos). Add spaghetti squash strands to the remainder of the sauce.
- Slice apples. Toss apples and walnuts into kale salad.
- Serve spaghetti squash with halved cherry tomatoes and kale salad on the side.
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