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Courtesy of Executive Chef Jennifer Maloney, Cafe Sebastienne
Ingredients:
- 1 roasted spaghetti squash
- 1 pound of chopped clean kale
- 1 cup of roasted roma tomatoes or 8oz of chopped canned tomatoes
- 1 tsp chopped fresh oregano
- 1 small pinch of crushed red pepper
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
- Grated pecorino
Directions:
- Cut spaghetti squash in half, remove seeds, rub inside of squash with olive oil and bake at 350 for twenty minutes.
- Let squash cool and scoop out all squash with a fork.
- In a sauté pan add 1/2 cup of extra virgin olive oil, chopped garlic, chili flakes, kale, tomatoes and sauté until kale is tender.
- Add squash and oregano, season with salt and pepper, and top with pecorino cheese.
