Skinny Bitch in the Kitch-Spaghetti Squash with Spicy Braised Greens, Raisins, and Nuts


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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

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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

    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.

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