I don't remember exactly what made me chose Plated over the other options but we've been really happy with the weekly options, the portion choices, the beautiful and easy-to-read menu cards, and the flexibility with ordering (skipping weeks on end because of calendar conflicts). One of the best things about Plated is the "globally inspired" menu. Every week there are 16 recipes to choose from for your box (not including desserts). We've tried a lot of new flavors over the course of our subscription: Asian Meatloaf, Japanese Chicken Wings, Beef Picadillo with Yuca Fries, Lemongrass Pork... to name a few. This week, I'm sharing one of our new go-to favorites. I've prepared it as an entrée a few times and last night we enjoyed it as a side to grilled chicken.
Recipe is for 2 entrées or 4 side servings
Because we love it, I alway double it. The leftovers reheat nicely.
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Because we love it, I alway double it. The leftovers reheat nicely.
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What you need:
1 spaghetti squash
6 ounces dinosaur kale, rinse and sliced thinly, crosswise
3 cloves garlic, divided: 1 clove sliced thinly, 2 cloves minced
1 tablespoon pine nuts, toasted (in a dry pan over medium-low heat, stir until golden --about 5 minutes)
1 tablespoon butter
1/4 teaspoon crushed red pepper
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
2 tablespoon olive oil
salt, pepper
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What to do:
1. Roast spaghetti squash: Preheat oven to 450ºF. Halve squash lengthwise (this is the trickiest part of the whole process). Using a large spoon, scoop out and discard seeds. Drizzle 1 tablespoon olive oil over cut sides and season with salt and pepper. Place cut-side down on a foil-lined baking sheet and roast until flesh is tender and easily pierced with a fork, about 25-35 minutes. Set aside to cool until ready to use.
2. While the squash roasts, sauté the kale. In a large high-sided pan over medium-low heat, add 1 tablespoon olive oil. When oil is shimmering, add sliced garlic and sauté until golden, about 1 minute. Add kale and sauté until tender, about 2-3 minutes more. Season with 1/4 teaspoon salt and black pepper. Transfer to a plate and set aside.
3. Cook Parmesan-garlic sauce: Wipe pan from kale clean and add 1 tablespoon butter over medium heat. When butter is foamy, add crushed red pepper (skip or use half for less heat). and minced garlic and cook until fragrant, about 30 seconds. Stir in heavy cream and cook until thickening, about 30 seconds, then remove pan from heat. Stir in Parmesan and season with 1/4 teaspoon salt and pepper as desired.
4. Pull spaghetti squash and add to pan with sauce: Using a fork, pull roasted squash flesh to create spaghetti-like strands. Rake the fork back and forth across the squash flesh and it will begin to fall out, into the sauce. (The squash is hot from the oven and I find it helpful to use a few paper towels to buffer the heat in my "holding" hand while I work quickly with the fork.) If you've cooked the squash well, then you should be left with just the skin after raking. Discard.
5. Plate: Add sautéed kale to pan, place over medium heat and cook, stirring, until everything is warmed through, about 2 minutes. Taste and add more salt and pepper as desired. Garnish with toasted pine nuts.
The whole family loves this recipe. The girls will even take leftovers in their lunches the next day. Keep in mind that the red pepper flakes really add a good amount of heat. I have tolerant kids and I use between 1/8-1/4 teaspoon. Grilled chicken or shrimp would be a delicious addition to the dish (cook separately and toss in at the final step). If you're sensitive to garlic, skip the sliced pieces --cutting the recipe to 2 cloves. Also, when pressed for time, I have used pre-washed and cut kale --it works like a charm.
Enjoy!
2. While the squash roasts, sauté the kale. In a large high-sided pan over medium-low heat, add 1 tablespoon olive oil. When oil is shimmering, add sliced garlic and sauté until golden, about 1 minute. Add kale and sauté until tender, about 2-3 minutes more. Season with 1/4 teaspoon salt and black pepper. Transfer to a plate and set aside.
3. Cook Parmesan-garlic sauce: Wipe pan from kale clean and add 1 tablespoon butter over medium heat. When butter is foamy, add crushed red pepper (skip or use half for less heat). and minced garlic and cook until fragrant, about 30 seconds. Stir in heavy cream and cook until thickening, about 30 seconds, then remove pan from heat. Stir in Parmesan and season with 1/4 teaspoon salt and pepper as desired.
4. Pull spaghetti squash and add to pan with sauce: Using a fork, pull roasted squash flesh to create spaghetti-like strands. Rake the fork back and forth across the squash flesh and it will begin to fall out, into the sauce. (The squash is hot from the oven and I find it helpful to use a few paper towels to buffer the heat in my "holding" hand while I work quickly with the fork.) If you've cooked the squash well, then you should be left with just the skin after raking. Discard.
5. Plate: Add sautéed kale to pan, place over medium heat and cook, stirring, until everything is warmed through, about 2 minutes. Taste and add more salt and pepper as desired. Garnish with toasted pine nuts.
Enjoy!
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