Yield: 2
Spaghetti Squash with Creamy Kale-Mushroom Sauce
This savory sauce is rich and creamy. It’s loaded with flavor and nutrition from the mushrooms and kale. Using spaghetti squash instead of pasta provides an alkaline-producing boost.
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Ingredients
- 1/2 spaghetti squash
- 3 tbsp extra virgin olive oil
- salt and pepper to taste
- 1/2 shallot, chopped
- 2 cups baby kale
- 1 clove garlic
- 4 oz cremini mushrooms, chopped
- 1 tbsp arrowroot powder, or sub unflavored protein powder for a protein boost
- 3/4 cup full-fat coconut milk
- 1 tsp crushed red pepper, optional
Instructions
- If your squash is already cooked, skip steps 1 and 2. Otherwise, preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise and scrape out the seeds. Place the squash halves on the baking sheet, cut-side up. Drizzle the insides lightly with 1 tablespoon of olive oil and season with salt and pepper. Turn them cut-side down and bake for 40 minutes, or until the flesh is tender when poked with a fork.
- Heat the remaining 2 tablespoons of olive oil in a skillet over medium-high heat. Add the shallot and kale. Sauté until the kale is tender, about 5 minutes. Add the garlic and mushrooms. Sauté for 3 to 5 minutes, until the mushrooms cook down. Add the wine (if using) and cook for 2 minutes.
- In a small bowl or cup, whisk the arrowroot (or unflavored protein powder) into the coconut milk. Add the coconut milk mixture to the skillet, stirring constantly, and cook for about 5 minutes until the sauce thickens.
- Use a fork to scrape the flesh from the spaghetti squash shells to form “spaghetti,” and serve topped with the sauce.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 487Total Fat: 42gSaturated Fat: 19gUnsaturated Fat: 20gSodium: 109mgCarbohydrates: 30gFiber: 7gSugar: 9gProtein: 7g
