Make It: Squash Angel Hair with Greens, Pine Nuts, and Golden Raisins

Have you guys heard? Spaghetti squash as a pasta replacement is all the rage. And for good reason! Spaghetti squash has about 40 calories per cup (compared to pasta’s 200ish), and also delivers some vital nutrients like fiber, calcium, and vitamins A, C, and E. It has a neutral taste and a slightly crunchy texture, so you can really do just about anything to it. Here’s one idea, but feel free to experiment! This recipe was inspired by reader Erika, who gave me some vegan recipes for Vegan Week.

You’ll need (for about six healthy servings):

• 2 medium spaghetti squashes
• 4-5 cups spinach or baby spinach
• 1 large onion, chopped
• 1/2 bunch kale
• 1/2 cup pine nuts
• 1/2 cup golden raisins (you could also use regular)
• 1/4 cup vegetable stock
• 1/2 t nutmeg
• 1 T olive oil
• salt & pepper to taste
• parmesan to taste (if desired. To make this dish vegan, just eliminate the parm!)

Preparation:

• Cut squashes in half and roast cut side-up for about 50-60 minutes at 375, or until the spaghetti strands can be loosened with a fork.
• When the squash has about 15 minutes left, saute the onion in olive oil for a few minutes with some salt and pepper until it starts to get translucent.
• Add vegetable stock, spinach, kale, and nutmeg. You can also add some more s&p.
• When the vegetables start to cook down, add pine nuts and raisins.
• Saute everything together for another 5-10 minutes.
• When the squash is done, scoop out the strands.
• Mix the veggies into the “spaghetti.”
• Top with parm (or don’t, if you’re vegan) and enjoy!