I’m all about a flexible work schedule – especially when it means I can cook up a fresh, healthy meal at home for lunch! The company I work for allows us to work remotely on occasion and I love taking advantage of it. There’s just something about waking up an hour later and still being on time for work, trashy daytime TV on in the background and a purring kitten by my side that’s just so appealing.
So – back to that fresh, healthy lunch. We haven’t gone grocery shopping yet this week so all I had was a leftover spaghetti squash I didn’t get around to making last week, some kale and the goat cheese that is our fridge staple. Could I make a meal of it? Heck yes! If you’ve been curious about spaghetti squash but can’t handle the idea of it actually masquerading as pasta, you’re in for a treat. I’ll teach you how to make spaghetti squash and this is a dish that doesn’t feel pasta-y, although it is delicious.
All you need to whip this up is:
- Kale (washed, trimmed & torn)
- A spaghetti squash
- Goat cheese
- Coconut or Olive Oil
- Salt & Pepper
- Optional: Pesto
Directions to Delicious
Heat the oven to 425 and cut the squash into rounds. Scoop out the seeds and arrange the slices on a parchment-lined baking sheet. Drizzle coconut oil or EVOO over the squash, rub it on evenly then flip and do the same. Sprinkle a bit of salt & pepper over top and bake until browning and soft, about 20 – 30 minutes.
Near the end of the baking time, crisp up the kale by heating it in a hot, non-stick pan with a bit of EVOO. I let mine char a bit, but it’s up to you if you’d prefer it to be wilted or crispy.
Using a fork, pull the strands from the cooked spaghetti squash and put it in your plate. This is where you’d add the pesto, if you want a bit of extra flavour. I do find the coconut oil adds a lot, though! Crumble the goat cheese over the squash and top with the crunch kale. Ta-da!
I promise it’s delicious. Now – get back to work! But make this for lunch/dinner/whatever. And revel in the natural light – it’s spring!