Spaghetti Squashin' It

I've been really into spaghetti squash lately, it's such a funky vegetable! I love how in just under an hour, this versatile gourd can change from a hard mass into thin noodle-like pulpy strands. Nature's spaghetti indeed.

Per usual when I get into a new veg, I do some experimenting. This next recipe is just that: an experiment and quite a tasty one! Try it for yourself and see!

Wine not included :)

Layered Spaghetti with Meatballs
Serves 2

1 spaghetti squash, washed
2 garlic cloves, crushed
olive oil
salt & pepper
1 handful kale, washed & chopped
~6 slices of roasted red peppers from a jar
1/2 log Chevre goat cheese (I used a rosemary seasoned but plain is ok too)
8 meatballs, cut in half

First round of roasting

Heat oven to 425F. On a cutting board, split the spaghetti squash down the middle with a butcher's knife. Scoop out the seeds. Place the two halves in a casserole dish so that each can lie relatively flat. Drizzle with olive oil and rub the crushed garlic cloves around the pulp of the squash. Leave any garlic remains in the pit of the squash. Season with salt and pepper. Place dish in the oven for 25 minutes.

Layering: so colorful!

After 25 minutes, take the dish out and fill both squash pits with a layer of kale and then the peppers to weigh down the greens. Spread a layer of the Chevre goat cheese and top with the meatball halves. Put back in the oven for 20 minutes.

Time for the balls

Once the squash has cooked, take out of the oven and let sit for 5 minutes. Being mindful of the hot dish and vegetables, cut the skin off of the squash and plate both halves. Your "spaghetti" should be falling off in strands. Sprinkle some fresh Parmesan cheese and enjoy!

Voila!!!