Spaghetti Squash with Roasted Parsley Root and Sauteed Kale
Ingredients:
1 spaghetti squash
1 parsley root
olive oil
salt
pepper
1 Tbsp rosemary
1 head of kale
1 clove of garlic
Instructions:
Preheat oven to 400 degrees F. Carefully, cut the spaghetti squash in half length ways using a sharp knife. Drizzle each flesh side with olive oil and season with salt and pepper. Place on a baking sheet and cook for 1 hour.
Next, peel the outside layer of the parsley root and dice into small square bite size pieces. In a small bowl, toss with 1 Tbsp of olive oil, rosemary, and slat and pepper. On an aluminium lined baked pan, spread out the parsley root and add to a second rack in the oven when the spaghetti squash has 30 minutes left to cook. Roast the parsley root for at east 30 minutes (check after 15 minutes and flip).
Devein the kale and juilenne into strips. Mince the garlic. In a medium skillet over medium heat, add 1 tbsp of olive oil. When the pan is good and hot, add the garlic and toss for a minute. Then and the kale and saute for 5 minutes until the kale is wilted.
When the spaghetti squash is tender, pull it out of the oven and let it cool. Remove flesh with a fork to get spaghetti like strings. In a large bowl, mix spaghetti squash, parsley root, and kale. Drizzle with a little bit of olive oil or a spaghetti sauce of your choice.
