Maple-Roasted Squash & Kale Pilaf
Ingredients
Spaghetti squash
Onion
Carrot
Kale
Rice
Serving Sizes
-
½ small spaghetti squash
½ cup cooked rice
¼ onion, chopped
½ carrot, diced
¼ cup kale, chopped
¼ tsp cumin
Salt and pepper
Oil or butter
Drizzle maple syrup (optional) -
2 small spaghetti squash
2 cups cooked rice
1 onion, chopped
2 carrots, diced
1 cup kale, chopped
1 tsp cumin
Salt and pepper
Oil or butter
Drizzle maple syrup (optional) -
Cutting board
Knife
Baking sheet
Skillet or pan
Spoon
Instructions
Preheat oven to 400°F. Halve squash, remove seeds, brush with oil, and season with salt and pepper. Roast 25–35 minutes until tender.
Warm oil or butter in a skillet. Sauté onion and carrot until softened. Add kale and cook until wilted
Stir in cooked rice, cumin, salt, and pepper.
Scoop roasted squash into strands and fold into the rice mixture, or serve the rice mixture over the roasted squash. Add maple if desired.
Enjoy!!