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 vegan 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!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.