Are you like me? Do you have loads of kale just sitting in the fridge, waiting to turn yellow and become a waste of money? Are you tired of roasted and pureed kabocha squash staring you in the face every time you reach in to grab a beer? Well have I got the recipe for YOU!
So no one else has these problems, but nonetheless this was one of the most delicious lunches I’ve had in a while, and the abundance of carbs were a nice change of pace from all the salads I have been eating.
Here is the recipe:
One giant bunch of kale, chopped and stir fried/steamed in a skillet with some sliced garlic, red pepper flakes and olive oil. To it add some pureed squash, and some more olive oil. To THAT add cooked spaghetti. Toss and sprinkle with grated Romano and you’ve got a nice fall lunch (or dinner).