a twist on spaghetti squash

​I love it when my family finds interesting recipes that they think my husband and I might enjoy.  This time around it was my husband that found an interesting take on spaghetti squash. On the Garden and Gun Magazine’s website, he found Spaghetti Squash with Kale and Pecorino Romano Cream. The recipe is by chef Ben Wheatley of Greyfield Inn, on Cumberland Island, off the coast of Georgia.
 
For the recipe you’ll need spaghetti squash, olive oil, chili flakes, fresh kale, lemon juice, butter, salt, shallots, fresh garlic, heavy cream, pecorino Romano cheese, sherry vinegar, salt, pepper, toasted walnuts and parsley.

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​Start the preparation by halving the squash, removing the seeds and roasting cut side down on a baking sheet for approximately 20 minutes or until a fork easily pierces the skin. While the squash roasts, place about 1/4-1/2 cup of walnuts in an oven ready dish and toast for approximately 8 minutes.
 
Next, you need to wash the kale to remove any sand or dirt; remove the tough ribs and cut the kale leaves to yield 4 cups. I found that while my squash roasted I was able to cook my kale, it takes 3-5 minutes in a skillet. I removed it to a dish so that I could use the same pan to prepared the sauce.
 
When the squash was done, I scraped the inside to form strands then added it to my cream mixture. I made sure to incorporate enough sauce to our liking before mixing in the cooked kale. To serve, top with toasted chop walnuts and chopped parsley.
 
What a delicious meal! It was rich, creamy yet light tasting. You got a touch of heat from the red pepper flakes and the sherry vinegar added a brightness to the sauce. My husband and I were pleasantly surprised as to how much we enjoyed this meal. I suggest you give this a try. Both the kale and cream sauce can be prepared ahead. Gently reheat the sauce without boiling. Once the sauce is hot, incorporate the kale to reheat.  You can then add your squash strands to the sauce and gently toss.
 
Other squash recipes that I enjoy at this time of the year include Butternut Squash Risotto, Butternut Squash and Apple Soup, and Butternut Squash Pasta with Bacon and Parmesan. Additional squash recipes can be found on my website by searching for squash.  

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​​Spaghetti Squash with Kale and Pecorino Romano Cream
By Chef Ben Wheatley
Greyfield Inn, Cumberland Island, Georgia

• Scrape seeds from a halved squash. Roast at 350°F, cut sides down on sheet pan, for 15 to 20 minutes*. Rest 10 minutes.

• Heat 1 tbsp. olive oil in a sauté pan over medium. Add ½ tsp. chile flakes, 4 cups chopped kale, 2 tsp. lemon juice, 1 tsp. butter, and ½ tsp. salt. Cook 3 to 5 minutes. ​
• In a saucepan, heat 1 tbsp. butter over medium-low. Add 2 tsp. each minced shallot and garlic. Sweat them for 5 minutes, then add 2 cups heavy cream. Simmer 10 minutes. Stir in ½ cup grated pecorino Romano, ¼ tsp. sherry vinegar, ¼ tsp. salt, and pinch of pepper. 
• Use fork to scrape squash to form strands. Add to pan with kale, and toss with 1 cup of sauce. Top with chopped toasted walnuts and parsley. *Donna’s Notes: I roasted my squash until a fork could pierce the out skin, approximately 30-40 minutes.

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