Equipment
- oven, stove, skillet
Ingredients
- 1 medium spaghetti squash, cut into 1" rounds
- olive oil or coconut aminos, as needed, for cooking and roasting
- salt and pepper
- 1 large shallot, thinly sliced
- 5 garlic cloves, minced
- ⅓ cup slivered almonds
- ½ bunch tuscan kale, spines removed, finely chopped
- ½ tsp crushed red peppers, more or less to taste
- 3 tbsp dairy free parmesan, or nutritional yeast
- ¼ cup microgreens
Method
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper. Place the rounds of spaghetti squash on the baking sheet and brush lightly with olive oil or coconut aminos and sprinkle with a generous amount of salt and pepper. Transfer to the oven and bake for 40 minutes, flipping halfway through. Remove from the oven, and use a fork to pull strands of spaghetti squash from the skin.
- Heat a large cast iron skillet over medium low heat and add a splash of water or oil to coat. Sauté the shallot and garlic for about 3-4 minutes until tender. Add in the almonds and toast until golden, stirring frequently. Add in the kale, and sauté until wilted.
- Transfer the cooked spaghetti squash to the skillet, increase the heat slightly, and sauté so the edges get a bit golden. Once all the ingredients are combined, flatten into an even layer. Sprinkle with vegan parm, salt and pepper, crushed red peps, and microgreens, and serve!
Nutrition
Serving 1servingCalories 172kcalCarbohydrates 23gProtein 6gFat 8gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 3gTrans Fat 0.003gSodium 190mgPotassium 374mgFiber 5gSugar 8gVitamin A 505IUVitamin C 8mgCalcium 94mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
