Spaghetti Squash with Butternut & Kale

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Spaghetti Squash with Butternut & Kale

Course Entree
Servings
Ingredients
Course Entree
Servings
Ingredients
Instructions
  1. Cut spaghetti squash in half. Remove seeds and place face down on sheet pan. Roast in oven until tender.
  2. Remove from oven and let cool slightly. Using a spoon, slightly scrape out the squash. Discard skin and chill.
  3. Cut peeled butternut squash into 1/4” and 1/2” cubes, toss in a little oil and roast at 4250F in convection overn until just tender. Remove from oven and chill completely.
  4. Prep all other ingredients according to directions.
  5. Whisk together ingredients for dressing.
  6. Place all ingredients in bowl. Add dressing to bowl and toss to combine.
  7. Place into container with a bag. Date, label and chill.
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