“Druken” Spaghetti Squash and Kale

In a large pot add 8 quarts of water, bring to a boil.

Add 1 T salt and then the spaghetti squash halves, cook for 15 min.

Let cool completely.

Once cool remove flesh from shell and leave in a bowl.

In a cast iron skillet, heat olive oil.

Add garlic and red pepper flake, cook until tender

Add chopped kale and cook until tender.

Add spaghetti squash, and toss with kale

Deglaze pan, with chicken stock and red wine.

Cook until most of the liquid has evaporated (3-4 min).

Serve with grated pecorino romano cheese (optional).

Author: Dea

Wife and Mom of four children. Studied Baking and Pastry at Le Cordon Bleu, graduating in 2010. I enjoy experimenting in my kitchen. View all posts by Dea

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Author: Dea

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