Happy Meatless Monday! This was another one of those “throw-together-everything-you-have-in-the-fridge” type of meals, but it turned out so so good! It has a little bit of everything – kale, asparagus, goat cheese all tossed with a garlicky tahini sauce and served over spaghetti squash “pasta”. It’s pretty easy to whip up and makes a satisfying Meatless Monday dinner!
(I know it’s an odd number, I was going for 2, but the servings were quite large! Feel free to adjust to your liking)
1 medium spaghetti squash
2 cups kale, chopped
10-15 stalks of asparagus, chopped
1/2 cup raw, unsalted sunflower seeds
1/4 cup water
2 cloves of garlic
1/2 Tbsp olive oil
1/2 Tbsp organic honey (or maple syrup)
2 Tbsp fresh basil leaves
90g goat cheese (optional)
Prepare the spaghetti squash. Cut in half lengthwise, scoop out the seeds, drizzle with a bit of olive oil and S&P, lay flesh-side down on a baking sheet with parchment paper and bake at 375F for about 45 minutes. Remove from oven, let cool and scoop out the flesh with a fork. Set aside. Tip: this can be done the night before to save time! To prepare the sauce, blend sunflower seeds, water, 1/2 the shallot, garlic, olive oil, honey and basil until creamy. Set aside.Dice the other half of the shallot and add to a large frying pan on medium-high heat. Add the chopped kale and asparagus. Continue to heat, tossing frequently until kale gets bright green and starts to wilt. Stir in the sauce until well combined. Add this on top of the spaghetti squash – 1 cup of squash per serving – and sprinkle the goat cheese on top.To make this vegan, simple swap the honey for maple syrup and omit the goat cheese!
Nutritional Info per serving:
302 Calories, 32g Carbs, 17g Fat, 11g Protein, 202mg Sodium, 11g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.