Garlicky Spaghetti Squash, Kale & Sundried Tomato
|Cold pressed extra virgin olive oil||1 Tablespoon|
|Shallots||2 , finely chopped|
|Garlic||5 Clove (25 gm), crushed|
|Chopped kale||2 Cup (32 tbs)|
|Julienned sundried tomatoes packed in oil||1⁄2 Cup (8 tbs), rinse the oil off with water and pat the tomatoes dry with paper towels|
|Unrefined sea salt||To Taste|
|Red chilli flakes||To Taste|
|Cooked spaghetti squash||4 Cup (64 tbs)|
|Cooked sprouted whole grain/Quinoa, spaghetti / 100 buckwheat soba noodles||2 Cup (32 tbs)|
Heat the oil in a large heavy saucepan over medium heat. Add the shallots and garlic and sauté for about 2 minutes, or until shallots soften. Add the kale and sundried tomatoes. Sauté for several minutes, until kale wilts. Season with salt and red chile flakes to taste.
Stir in the cooked spaghetti squash and toss to coat. Add the cooked whole grain or quinoa spaghetti and toss to coat. Adjust seasoning. Serve warm.