Skinny Bitch in the Kitch-Spaghetti Squash with Spicy Braised Greens, Raisins, and Nuts
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 183.6
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,012.4 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 5.1 g
- Protein: 3.6 g
View full nutritional breakdown of Skinny Bitch in the Kitch-Spaghetti Squash with Spicy Braised Greens, Raisins, and Nuts calories by ingredient
Introduction
This is from the cookbook, Skinny Bitch in the Kitch. The original recipe says serves 4, but i used the whole squash and a little extra vegetable stock and kale to serve about 8. This is from the cookbook, Skinny Bitch in the Kitch. The original recipe says serves 4, but i used the whole squash and a little extra vegetable stock and kale to serve about 8.Number of Servings: 8
Ingredients
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4 lb spaghetti squash, scrape out seeds
water
2 T refined coconut oil
2+ cloves of garlic
2+ hot chiles in oil, any kind
2 bunches kale, chard, mustard greens, collard greens, or combo, cut into 1/2 in. strips
2 C vegetable stock
2 tsp sea salt
1/3 C raisins
1/4 C pine nuts, or sliced almonds
2 T extra virgin olive oil
Directions
Serves about 8
Pre-heat oven to 375
Cut squash in half, de-seed, and place cut side down in baking dish with 1/2 inch water, bake for about 1 hour, until squash is easily pierced with a fork.
Heat coconut oil in stockpot over medium. Add garlic and chiles and cook for 1 min.
Add the greens, stirring until they're all in teh pot. Add 1 cup or more of the sotck. 1 tsp of the salt and raisins. Increase heat to high and bring to a boil.
Reduce heat to simmer, cover, cook until greens are tender, about 10-15 min. 15-20 for collard greens. (If pan gets dry before cooked, add more stock a bit at a time)
Stir in the nuts.
When squash is done, use fork to seperate the strands into a large bowl.
Add olive oil and salt and toss gently.
Put "Spaghetti" onto platter, top with greens mixture.
can garnish with more nuts, or parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user SANDRAMONROE.
Pre-heat oven to 375
Cut squash in half, de-seed, and place cut side down in baking dish with 1/2 inch water, bake for about 1 hour, until squash is easily pierced with a fork.
Heat coconut oil in stockpot over medium. Add garlic and chiles and cook for 1 min.
Add the greens, stirring until they're all in teh pot. Add 1 cup or more of the sotck. 1 tsp of the salt and raisins. Increase heat to high and bring to a boil.
Reduce heat to simmer, cover, cook until greens are tender, about 10-15 min. 15-20 for collard greens. (If pan gets dry before cooked, add more stock a bit at a time)
Stir in the nuts.
When squash is done, use fork to seperate the strands into a large bowl.
Add olive oil and salt and toss gently.
Put "Spaghetti" onto platter, top with greens mixture.
can garnish with more nuts, or parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user SANDRAMONROE.
Member Ratings For This Recipe
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