Recipe: Kale and Mushroom Spaghetti Squash.

Monday, August 8, 2016

So, if you aren't following me on Snapchat (kgrace01) or Instagram, you may have missed the fact that we got a new dog last week. Lola, the cutest wheaten terrier to exist. But with that sweetness, comes a puppy. And with a puppy comes potty training. To say I have time to make an elaborate dinner would be a lie. I need something I can do with one hand (while holding her) and in a record fast time.

If I'm being totally honest with you, spaghetti squash is not fun to make. It's tedious, boring, takes forever and just isn't that exciting. Oh, and Adam barely likes it. And when I say barley likes, I mean hate. When I say forever, I mean actually cooking the squash takes forever. But while it's cooking, you can play with your new puppy!

I make it because personally I love it. Like, eat it every night kind of love. Take it for leftovers for 4 days kind of love. It's serious and after this recipe, my love for it is even stronger.

In the past I've always made very plain spaghetti squash. Sprinkle with olive oil, salt and pepper and call it a day. I figured I needed to mask the fact that it is not pasta as much as I could if I was going to expect Adam to eat it.

I searched and searched Pinterest trying to find the perfect recipe. But I couldn't find the right one. So I made it up. I'm not usually a do it from scratch kind of girl, but hey this time it worked and Adam even had seconds. I consider that a win-win.


Ingredients:
  • 1  spaghetti squash, roasted
  • 2 tablespoons olive oil
  • 6 large cloves garlic, minced (of if you use the costco jar like I do...)
  • 3 cups mushrooms, sliced
  • 2 large chicken breast, sliced into thin strips
  • 4 cups kale leaves, packed
  • Zest of 1 lemon
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper, or to taste
How to Make:
  1. Roast the spaghetti squash and set aside until ready to use
  2. In a medium-sized non-stick skillet, add the oil and heat to medium. Add the minced garlic and mushrooms. Sauté for 5 minutes, stirring frequently, until garlic is very fragrant and mushrooms have browned.
  3. Add the strips of raw chicken, and cook about 30 seconds before adding the chopped kale leaves. Cook 3 to 5 minutes, or until chicken is cooked through.
  4. Add the lemon zest, salt, and cayenne pepper. Stir well and cook an additional minute. 
  5. Strip the spaghetti squash into spaghetti strands and place in a medium-sized serving bowl.
  6. Add the chicken/mushroom/kale mixture and toss everything together.
 Kale is my new favorite thing to add to pasta. 
 Especially when it is all wilted. 
Adam was so hungry he was grabbing mushrooms at this point. 
YES! And remember, Adam, the spaghetti squash hater went back for seconds! 

Enjoy people, I hope you love it! 

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4 comments:

  1. This looks delicious! And YAY for your new puppy!

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  2. This looks SO good!!!!! Must try- I've been lazy about the spaghetti squash things!

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  3. I'm sooo with you - I hate making spaghetti squash BUT I love having it on hand. This meal looks 100% awesome and love that it's whole30 compliant! Simple and tasty! I hope you are lovin' up on that sweet pup. SO FUN!

    ReplyDelete
  4. This looks like the kind of dish I would love, too! Spaghetti squash does take foreeeevvver to make, but it's so delicious. Enjoy your new puppy!

    ReplyDelete

I love hearing from all of you and greatly appreciate all your feedback and comments! xx Kristen

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