Ingredients:
1 large spaghetti squash
1/2 large yellow onion, chopped
6 – 8 toes of garlic, minced
1 bunch of greens (your choice), chopped
extra virgin olive oil
fresh parsley and rosemary
1 – 2 teaspoons apple cider vinegar
salt, black pepper & cayenne to taste
fresh grated parmesan
Directions:
Preheat your oven to 375 degrees. Chop the spaghetti squash in half and scoop out the seeds. Brush with lightly drizzled olive oil and bake, inside up, for about an hour. Test for softness – if you cannot easily stick a fork in it, bake for another 15 to 20 minutes. When ready, pull the meat out from the shell with a fork (go with the ‘grain’ for long, spaghetti-like strands) and place in a bowl. Set to the side.
Meanwhile, heat a tablespoon of oil in a large skillet on medium heat. Begin by lightly sauteing the onion, and then adding the garlic. Simmer, but do not brown. When the onion and garlic are soft, mix in the spaghetti squash. Add the herbs and spices, mixing to coat the squash evenly. Stir in the greens of your choice. Cover and let sit on low for a minute or two as the greens wilt. When the greens have cooked in, turn off the heat, sprinkle in the vinegar and toss to mix.
Serve topped with grated parmesan and a sprig of rosemary.
