Kale and Spaghetti Squash

I keep my bag of kale in freezer for smoothies. It keeps for weeks, and it blends nicely in blender that way. But I also want to make one dish out of the fresh bag before freezing it. 

Nutty and fragrant from the roasted pistachio oil. 

Kale and Spaghetti Squash

1 spaghetti squash
2 cups kale
1/4 red onion, sliced
1 clove garlic, smashed
2 Tbsp Trader Joe's Roasted Pistachio Oil
1 tsp red wine vinegar
Salt and pepper to taste
Sprinkles nutmeg

Preheat oven to 375 degrees. Cut spaghetti squash in halt and bake cut side down for 50 minutes on a foiled cookie sheet that's been sprayed with PAM or olive oil. Cool and scoop out the squash in a bowl. 

Squash comes right out of the shells.

In a skillet, warm up 1 Tbsp roasted pistachio oil and cook garlic and onions until fragrant. Add kale and cook for another few minutes, adding red wine vinegar, salt, pepper and nutmeg. Add the kale mixture to the squash and drizzle 1 Tbsp roasted pistachio oil. Toss to mix well in a bowl. 

Don't cook it to death, just enough to get wilted slightly. 

This oil smells and tastes soooo good!

Drizzle more pistachio oil! MMM!

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