Serves 8-10 portions
- 1 whole Spaghetti Squash
- 1 cup Kale, chopped
- ½ cup Basil, chopped
- 1 Eggplant, cubed
- 2 Roma Tomatoes, chopped
- 1 small Red Onion, sliced
- ¼ cup Black Olives, pitted
- 1 Garlic Clove, chopped
- 2 Tbsp Olive Oil
- ¼ cup Raw Almonds, ground
- ¼ cup Parmesan cheese, shredded
Bake open-face spaghetti squash for 30-40 minutes at 375°F.
While your squash is cooking, saute the kale, garlic, red onions and eggplant cubes in a pan in light olive oil over low-medium heat.
Toss the vegetables until the eggplant begins to soften.
Add the tomatoes and basil into the pan. Saute the vegetables a bit longer to soften the tomatoes and obtain some of the basil’s fragrance and flavor.
When the squash has finished baking, remove the spaghetti strands using a fork.
Pour your vegetable medley over your spaghetti squash.
Top off your dish with black olives, ground almonds and Parmesan cheese. Enjoy your healthy, Mediterranean medley!