I’m telling you its DELISH. I copied this cook and have no reservations about saying that I loved it. It was so tasty! Not only was this my first time making this trending wanna-be ‘noodle’, but it was also my first time EATING this type of dish as well. I copied this recipe but of course I always add a little bit of my own touch. I sold my husband on Cauliflower Crust Pizza, but I’m not sure if he will accept this alternative. After all, hockey players know their pastas and have had their fair share for their ‘pre-games’. We will see.
Without further ado my Copy Cook recipe of the week:
ROASTED GARLIC SPAGHETTI SQUASH & KALE PESTO
I copied this AMAZING and EASY recipe from SHAPE Magazines Food Editor and Chef, Candice Kumai.
What You’ll Need:
1 Large Spaghetti Squash (Halved Lengthwise)
1/3 Cup of EVOO
1 1/2 Cups of Tuscan (Dinosaur) Kale
1/2 Cup of whole, raw Almonds
1 Tablespoon of fresh Lemon Juice
1 Basil Leaf (Optional)
1 Tablespoon of fresh Parmesean (Optional, but lets be serious, it’ll be in there)
Course Sea Salt and Pepper
Chili Flakes (Optional)
5-6 Garlic Cloves
Kitchen Aid Food Processor
Step by Step (Ooh Baby!)
Preheat your oven to 350 degrees F.
While the oven is heating, cut your squash in half lengthwise and scoop out the pulp and discard. Be careful! I had a bit of difficulty with this! Its a really dense veg, use those muscles!
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| Be careful! It took some finesse and muscle to execute this cut. |
Drizzle some EVOO on the flat, exposed side of the squash. Sprinkle with a couple healthy grinds of coarse sea salt.
Place the squash facedown on a baking sheet that is sprayed lightly with cooking spray. Tuck TWO cloves of garlic in the hollow of each of the squash. MMMMM!
Roast for 55 minutes in the oven. Flip the squash over for the last 10 minutes of cooking. Boom. Easy.
Ok, now get out your food processor that you have been dying to use since you put it on your registry. You will now prepare your KALE PESTO:
P.s. SOOO many great benefits from Kale <–{click here}
Combine the following: kale, almonds, lemon juice, salt, and 1-2 cloves of garlic. Pulse until coarsely chopped. Add in your olive oil slowly and blend until you have a creamier consistency, like paste. I added more olive oil then the original recipe, but feel free to have whatever consistency you prefer.
I chose to add fresh basil and chili flakes to give an additional kick to the pesto.
Pesto complete. (High Five)
Now! Your squash is finished cooking, take it out of the oven and let it cool for about 10 minutes. Don’t worry it will still be warm for eating. Then, use a fork and start scraping the strands of “spaghetti” into a bowl.
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| Tadahhh! “Spaghetti!” |
Mix in your Pesto.
Garnish with your preferred amount of fresh grand padano parmesan cheese! NOW EAT!
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| For Reals. This is the bomb-diggity. Nom. |
I would say that this Copy Cook experience was one that fulfils its purpose. Many times we are faced with recipes that look amazing but are next to impossible to make and aren’t attainable for the average cook. This recipe had simple ingredients, simple steps, and it actually tastes amazing. No Joke. I would say that you do require some sort of processor to get your pesto to that paste-like consistency. If you don’t have a food processor hiding in the depths of your kitchen cupboards, try using a Nutri-bullet, Vitamix, or Blend-Tec.
Hubby, you will be trying this recipe. I rarely let you down in the kitchen. Trust me.
Thanks for checking in!
This closes another great series post experience, Copy Cook. Special thanks to Shape Magazine and Candice Kumai for sharing this recipe. Its a game changer.
Love you all,
K.