The novelty of spaghetti squash will never get old. Neither will this simple and comforting use for it.
- 1 large spaghetti squash
- olive oil, for roasting
- salt and pepper, for roasting and sauteing
- 1 head garlic for roasting, using 3 cloves only
- 1 red onion, sliced thinly
- 2 cups kale leaves, chopped
- 1 x 400 ml can chopped tomatoes, with juice
- 1 x 400 ml can cannellini beans, drained and rinsed
- 1 tsp fresh thyme, chopped
- red pepper flakes, for topping (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 180ºC (350ºF).
2. Cut spaghetti squash in half and scoop out the seeds. Reserve seeds and roast with olive oil, salt, and pepper for a healthy snack.
3. Brush spaghetti squash halves with olive oil and season with salt and pepper. Pierce flesh all over with a fork.
4. Put spaghetti squash halves on a baking tray cut side down.
5. Cut the end off a head of garlic, drizzle with olive oil, and season with salt and pepper. Wrap in tin foil and add to baking tray with spaghetti squash.
6. Put tray in oven and cook 40 minutes or until squash is tender. Cook garlic until golden and tender.
7. When spaghetti squash is cooked, and slightly cooled, run a fork along the flesh to create the strands of spaghetti. Add strands to a bowl.
8. Heat olive oil in a frying pan over medium heat, add red onion and saute until softened.
9. Add chopped kale and three cloves of roast garlic.
10. Pour over chopped tomatoes with juice, and cannellini beans and cook until kale is just tender.
11. Stir through fresh thyme. Scoop over spaghetti squash strands and top with chilli flakes to serve.