057: Mediterranean Baked Spaghetti Squash

Made by Laurie Shrum - Member of the Plant-Based Challenge

Time: 45 Minutes

Servings: 2

Ingredients

1 spaghetti squash seeds removed

2 tsp extra-virgin olive oil

¼ tsp sea salt, unrefined

¼ tsp black pepper, ground groundFilling

2 cup kale cut into ribbons

½ cup marinated artichoke hearts drained and chopped

¼ cup Kalamata olives

¼ cup raw walnuts chopped

¼ cup sun-dried tomatoes chopped

¼ cup lemon juice

¼ cup fresh parsley roughly chopped

¼ tsp crushed red pepper to taste

1 tsp garlic powder

Instructions:

1`. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Set a whole spaghetti squash on a large cutting board. Using a sharp chef's knife, half the spaghetti squash length-wise. Use a spoon to scrape out the seeds in both halves.

3. Place the squash halves on the baking sheet and sprinkle with olive oil, salt and pepper. Flip them cut side down and bake for 40–45 minutes.

4. When squash is done, carefully remove from oven and scrape the inside of the squash with a fork to create "strands". Scrape the squash strands away from the shell and into 2 bowls.

5. Top with any or all of the toppings listed above and serve immediately