This was a quick and yummy meal. Within 30 minutes we had some dinner. I like when an idea works out like that.
1 medium sized spaghetti squash
1 small head of kale, chopped
1 T olive oil
1/2 c sun-dried tomatoes, chopped (drain them if they are in a jar)
1/2 c sun-dried tomato pesto
1/3 c almond slivers
4 t garlic, minced
1 small yellow onion, chopped
salt and pepper to taste
- Cut the spaghetti squash in half and remove the seeds. place the squash in a insta-pot and cook the squash according to the pots directions. When it is cooked and cool, use a fork to release the strands of squash.
- Saute the onion, garlic, and sun-dried tomatoes until the onions are a little see through. Add the kale and cook until the kale is wilted, about 4 minutes. Toss in the rest of the ingredients. and combine well.
- Add salt if you need to and enjoy.