Spaghetti Squash with Roasted Garlic, Kale, Fennel + Shallots

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.

Ingredients

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

Instructions

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.

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