Makes: 4 servings Total time: 45 minutes
This recipe is loaded with nutrients and flavour and reminds me of the perfect antipasto spread! The star of the show is one full bulb of roasted garlic; alongside artichoke hearts, fresh spinach or kale, sun dried AND roasted cherry tomatoes, and optional hot or mild Italian sausage- all on a beautiful bed of roasted spaghetti squash.
Seriously, the Italian flavours in this beauty are unreal. I've made the recipe both with and without the sausage and it's delicious either way!
What you need to make it:
1 package mild or hot Italian sausage (optional. Also delicious fully plant based!)
1 medium-sized spaghetti squash, roasted
1 bunch black kale, chopped or 3 cups fresh organic spinach
1 package organic cherry tomatoes, roasted
1 can artichoke hearts, rinsed
1/3 cup sun-dried tomatoes, rinsed
1/3 cup toasted pumpkin or sesame seeds (optional for crunch)
1 bulb garlic, roasted
3 tbsp nutritional yeast
Salt & pepper to taste
2 tablespoons EVO
What you need to do:
Preheat oven to 400. Cut your spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1/2 tbsp EVO, season with salt and pepper and place inside down on a baking tray.
For roasted garlic - cut the top off of the bulb, drizzle with olive oil, and wrap in tin foil. For the cherry tomatoes - drizzle with 1/2 tbsp EVO and place both on the same baking sheet with the spaghetti squash for the whole duration of roasting (40 mins).
While everything roasts, dice up your artichoke hearts, sun dried tomatoes, toast your seeds and BBQ your sausages (if using).
When oven roasting time is complete (and everything isn't too hot!), use a fork to grate the inside of the squash to create strands - place in a large frying pan along with 1 tbsp EVO and the roasted cherry tomatoes. Squeeze your roasted garlic bulb with tongs to get the garlic paste out and add to the same pan.
Add artichoke hearts, sun dried tomatoes and spinach to the pan along with 3 tbsp of nutritional yeast, the remaining 1/2 tbsp of EVO and more salt & pepper to taste. Cook until spinach is wilted and everything is hot, about 3 to 4 minutes.
If you used seeds and sausage; dice your sausage, add to the pan and enjoy!
If you make this recipe, please take a photo and tag @yourbeslifewithlisa