The amount of pasta that Matt can eat astounds me. Really. He always says how lucky he is to love it so much; it’s cheap, easy to make and he never gets bored of it. On weekends, after a hike or a run, we usually come home in time to make a late lunch. It’s getting pretty predictable. For me, there’s a greens + grains salad with whatever veg we have in the fridge, an avocado if I’m lucky and never without hummus. For Matt, there’s a big bowl (he has a specific one) with pasta, probably bow tie, grated gruyère, olive oil and maybe some nutritional yeast. Every other night of the week we share the same meal, but weekend lunches end up being an every man for himself kind of deal, and our his and hers go-tos keep us pretty pleased.
I love pasta too, so while I can’t quite argue that spaghetti squash rivals the real deal, I will say it puts up a good fight. It welcomes any sauce, isn’t afraid of herbs or spices or even a little heat, and piles up nicely in a big bowl. Hell, it would probably taste great with a little nutritional yeast and some grated cheese. Maybe next weekend. Like all pasta dishes, this one is best served with a good glass of wine and a little Paolo. It’s november, let’s get cozy. Via con me.
Herby Spaghetti Squash with Roasted Garlic, Kale, Fennel + Shallots
A november market fresh meal to kick start the month. If you can’t get your hands on tuscan kale, curly kale will do just fine. This dish can be topped of with whatever you like or have on hand; toasty pine nuts or hazelnuts, a little drizzle of chili oil or red pepper flakes, or even a handful of sundried tomatoes. Go wild.
Vegan + Gluten Free. Serves 2 as a main, 4 as a side.
- 1 spaghetti squash
- 5 cloves garlic
- Extra virgin olive oil
- Salt + pepper
- 4 shallots, sliced lengthwise
- 1 large bulb fennel, fronds reserved for garnish
- 1 bunch tuscan kale, aka lacinato kale, dino kale or cavolo nero
- Juice from half a lemon
- Large handful flat leaf parsley
What to do
- Preheat oven to 375 F / 190 C
- Slice spaghetti squash in half lengthwise, scoop out the seeds and pulp from the middle, then drizzle with olive oil and sprinkle with salt and pepper. Place squash cut side down on a rimmed baking sheet lined with parchment. Place garlic cloves under the squash halves (inside the dome).
- After 30 minutes, remove the garlic from the under the squash and return squash to oven for another 30 minutes or so, until the flesh is soft and tender. Remove and let cool, then using a fork scrape the flesh into strands, place in a bowl and set aside.
- Peel the garlic, then smash and squish the roasted cloves with the flat edge of a knife to make a paste.
- Add a drizzle of olive oil to a sauce pan over medium heat and add the garlic paste and thinly sliced shallots. Half the fennel, remove the core then slice lengthwise, add to the pan with the shallots. Sautée together, until the fennel is soft and tender, season with salt + pepper.
- Remove the tough stalks from the kale and slice into long strands. Add to pan and stir until just wilted, then stir in the squash. Remove from heat and add lots of fresh parsley, taste and adjust seasoning as needed. Squeeze over lemon juice, and a little zest if desired. Garnish with additional parsley and reserved fennel fronds.