I’m sure all of you know by now that I have a little obsession with kale… I just can’t seem to get enough of this odd, leafy vegetable. And now that I have a close second love affair brewing with spaghetti squash I decided to top both those veggies with some pancetta and Parmesan cheese and quickly approaching culinary heaven.
Before I unleash this little delight I have to quickly state that the dish below can is a great meal alone or makes an amazing companion to a nice piece of meat, fish or chicken, instead of the usual spud. You can also omit the pancetta for a vegetarian version. Now go, cook and eat!
1/2 spaghetti squash, seeds removed
2 garlic cloves, chopped
1/2 cup pancetta, chopped
1 onion, chopped fine
2 cups kale, chopped and ribs removed
1/4 cup Parmesan cheese, grated
Place the 1/2 squash in the inner pot of the rice cooker filled with 2 cups of water. Close the lid and steam for 20 minutes.
Remove squash and set aside.
Using Sauté-Then-Simmer, cook the onion, garlic and pancetta until translucent, about 10 minutes. Add the kale and cook another couple of minutes until it wilts.
Scrape the strings of “spaghetti” from the squash with a fork and toss with the kale, onion, garlic and pancetta mixture.
Top with Parmesan cheese and enjoy.
Over to You
What’s your version of a spaghetti squash dish? Share and inspire us!