Pea, Kale and Spaghetti Squash pasta? Yes, yes indeed!

You know when you think you have nothing to cook and you are about to go out to eat? Don’t! Just make what you have work by playing with key flavors & textures. There are no rules for deliciousness!
Frozen peas= great texture & sweetness
Tomatoes= acidic & robust
Kale= Fibrous & slightly bitter
Almonds= crunchy and creamy
Kimchi=Spicy and tangy


For the squash: Bake Squash. Once cooled, remove spaghetti “pasta” and place in pan with frozen peas and fresh kale. Warm together on medium heat for a few minutes. Set aside.

For the sauce: 1 can dice tomatoes(1/2 blended and 1/2 left chunky,) 1 tbs paprika, 1/2 cup kimchi, 1/3 cup nutritional yeast, cracked pepper,  1/2 chopped onion, 1 clove mince garlic, dash honey.

Garnish with slivered almonds!

What a meal I would have missed!

photo 1 photo 2 photo 3 photo 4Serve with refried beans and toasted tortillas for a little extra fiber and protein.


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