This week’s veggie box features Kale and Spaghetti Squash Two Fall Favourites 

Needing a break from all the turkey and fixings leftovers? In this week’s bundle we continue to be spoiled by many local in season vegetables.  I chose to feature the blog however on two favourite vegetables we haven’t seen yet this season; Kale and Spaghetti Squash. 

 

Did You Know?! 
 
Kale, is a descendant of wild cabbage and has been cultivated for thousands of years, making it one of the oldest cultivated vegetables!? 

Spaghetti Squash was originally called "vegetable spaghetti" because of its unique ability to be shredded into spaghetti-like strands when cooked. Additionally, it contains fewer calories and carbohydrates than traditional pasta, making it a popular alternative for those looking to reduce their carb intake while still enjoying a similar texture! 

 

I hope this week’s recipes inspire you to get creative and go beyond steamed kale and roasted buttered squash! 

 

Enjoy and happy creating! 

 

 

Recipes 

 

Kale Pesto Pasta 
Created by: The Plant Based School 

 
This creamy kale pesto pasta is a Fall and Winter dinner favorite you can make with little effort in about 20 minutes. 

Ingredients: 
12 oz pasta any, we use farfalle 
3 packed cups chopped kale curly or dinosaur kale, woodier stems removed 
⅓ cup almonds sub walnuts or pine nuts 
1 clove garlic 
½ cup parmesan cheese grated, sub 3 tbsp nutritional yeast flake 
¼ cup cold water 
1 TBSP lemon juice 
½ tsp salt 
¼ cup extra virgin olive oil 

Instructions: 
Make Pesto 

1. Rinse kale, pat it dry, chop it up, and discard woodier stems.
2. To a food processor, add chopped kale, garlic, almonds, olive oil, parmesan, water, lemon juice, and salt.
3. Pulse until finely chopped; scrape down sides if necessary.
4. Add oil and pulse a few more times until you reach your desired consistency and texture. Taste and adjust for salt.
5. Don't blend continuously; the oil might turn bitter if you do so.

Toss with Pasta 

6. Boil the pasta al dente in a large pot of salted water.
7. When the pasta is ready, reserve two cups of pasta water and drain the pasta.
8. Add pasta to a large mixing bowl, pour in about ¾ of the kale pesto.
9. Add half a cup of reserved pasta water and toss with until thoroughly combined.
10. Add more pasta water or more pesto if desired. Store leftover pesto in the fridge.
11. Serve as is, with a drizzle of olive oil, some grated parmesan, or grated lemon zest.

 

 

Sausage Kale Soup Recipe 
Created by: Love Keil 

A hearty soup filled with nutritious and delicious ingredients. 

Ingredients: 
2 TBSP olive oil 
1 medium onion chopped 
1 lb sweet Italian pork sausage casing removed or use regular mild Italian sausage 
2 cloves garlic finely chopped or minced 
3 celery sticks sliced 
2 carrots cubed 
1 TBSP Italian Seasoning 
¼ tsp red pepper flakes or to taste 
salt and pepper to taste 

10 cups chicken broth I used homemade or use low-sodium store-bought 
3 medium potatoes peeled and cubed 
1 bay leaf 
2 cups kale chopped 

Instructions 
1. First sauté onion in a large pot with some oil over medium heat, until golden color. 

2. Once it’s golden and fragrant, add in the sausage and cook until browned, about 5 minutes.
3. Add garlic, celery, carrots, and Italian seasoning and sauté until the veggies are tender, about 5 minutes, or until vegetables are tender.
4. After add chicken broth, potato and bay leaf. Bring it to a boil and simmer for 15 minutes. Now, stir in chopped kale and continue to simmer for 5 more minutes.
5. Serve each bowl of soup with parmesan cheese on top, with a slice of fresh bread, or next to a warm panini sandwich. Enjoy!
   

 

Autumn Kale Salad 
Created by: 

This colorful salad is full of seasonal favorites like apples, delicata squash (could also use last week’s butternut squash) and pecans. It is dressed with a sweet and tangy, herby maple and dijon dressing that is so tasty.  

Ingredients: 
For Crispy Chickpeas and Delicata Squash 
1 delicata or butternut squash cut in half moons 
15 oz chickpeas drained 
1 tsp smoked paprika 
½ tsp salt 
1 TBSP maple syrup 

For Dressing 
2 TBSP olive oil 

2 TBSP maple syrup 
1 lemon juiced 
2 tsp dijon mustard 
fresh black pepper to taste 
3 sprigs fresh thyme leaves only 
10 leaves fresh mint 

For Salad 
2 cups kale 
2 cups arugula 
2 cups red cabbage shredded 
1 large apple sliced 
¼ cup pecans 
¼ cup pumpkin seeds 

Instructions: 
1. Preheat oven to 400 degrees. 

2. Combine delicata squash, chickpeas, smoked paprika, salt and maple syrup. Spread on a single layer on a sheet pan and bake for 20 minutes turning once halfway. Let cool.

3.Make dressing by combining olive oil, maple syrup, lemon, dijon mustard, black pepper, mint and thyme. Blend until smooth. 

4. In a large bowl add kale, arugula, cabbage, apple, roasted squash and chickpeas plus pecans and pumpkin seeds. Pour dressing over and toss well until coated.

 

6 Ingredient Easy Spaghetti Squash Skillet 
Created by: Hungry Hobby 
 
Need a zero hassle dinner in a flash? This super easy spaghetti squash skillet is ready in 20 minutes and you only needs six ingredients! 

Ingredients: 
1 spaghetti squash 
4-6 chicken sausage links or 1lb of uncured diced ham 
1 TBSP avocado oil 
½ -1 tsp salt 
1-2 tsp garlic powder 
8 TBSP parmesan omit for dairy free, option 
 

Instructions: 
1.  Cook your spaghetti squash in the microwave.  Cut slits in it lengthways, microwave on 70% power until tender.  Cut it in half and cut out the seeds! Alternatively, you can cook it in the oven or in the instant pot.  

2. While the spaghetti squash is cooking, cut your chicken sausage or ham into slices. I cut mine in half and then cut slices so I had half-moons.  Add the chicken sausage or ham and avocado oil to a large skillet.  
3. Once the chicken or ham is lightly browned, add in all the spaghetti squash to the skillet. Add salt and garlic ½ teaspoon at a time until desired taste is achieved.  I used 1 teaspoon salt and 1.5 teaspoons garlic. 
4. Divide into four servings and serve immediately.  

 

 

Spaghetti Squash with Roasted Vegetables 
Created by: AllRecipes.com 

An easy and delicious meatless Monday meal option! 

Ingredients: 
1 spaghetti squash 
1 bell pepper, chopped 
1 zucchini, chopped 
1 red onion, chopped 
2 tablespoons olive oil 
1 teaspoon Italian seasoning 
Salt and pepper 
Fresh basil for garnish 

Instructions: 
1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds, then drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes. 

2. On another baking sheet, toss bell pepper, zucchini, and red onion with olive oil, Italian seasoning, salt, and pepper. Roast in the oven for about 20-25 minutes, until tender.
3. Once both the squash and vegetables are cooked, shred the spaghetti squash and mix with the roasted vegetables. Garnish with fresh basil before serving.

 
 
Spaghetti Squash with Tofu and Peanut Sauce 
Created by: Deryn Macey 

This delicious spaghetti squash features roasted veggies, crispy tofu and peanut sauce for a Thai-inspired easy dinner everyone will love. Everything is made on sheet pans for convenience. 

 

Ingredients: 
1 medium to large or 2 small spaghetti squash 
salt and pepper 
1 350 g package extra firm tofu, cut into cubes 
1 tbsp cornstarch 
1 tbsp soy sauce or gluten-free tamari 
1 tsp sesame oil 
1 tsp garlic powder 
1 cup broccoli florets 
1 red bell pepper, chopped 
1 small red onion, chopped 
2 carrots, thinly sliced 
1 tbsp olive oil 

For the Sauce 
1/4 cup almond butter or peanut butter 
2 tbsp sweet chili sauce 
3 tbsp soy sauce or gluten-free tamari 
1 tsp rice vinegar 
1/4 cup light coconut milk 
1 tbsp sambal oelek or sriracha sauce 

Instructions 
1. Prepare: Preheat the oven to 425 F and line two large baking sheets that will fit on one oven rack at the same time with parchment paper.  

2. Slice and Season Squash: Slice into the squash with a sharp knife, cutting lengthwise from the middle to one end, then from the middle to the opposite end until you can break it in half. Remove the seeds and pulp. Season the cut sides with salt and pepper.
3. Bake Squash: Place the squash halves cut-side down on one half of one of the baking sheets and add to the oven.
4. Roast Tofu: Cut the tofu into cubes and toss with the cornstarch, soy sauce or tamari, sesame oil, garlic powder and some black pepper in a bowl until all the pieces are coated. 5. After the squash has been in the oven for 10 minutes, add the tofu pieces to the other half other baking sheet.
5. Roast Vegetables: Add all of the chopped vegetables to the other baking sheet and toss with 1 tbsp olive oil, salt and pepper. Add to the oven as well. The squash should roast about 35-40 minutes in total, while the tofu and veggies should roast about 25-30 minutes. 
6. Mix Sauce: Add all of the sauce ingredients to a small bowl and whisk together until smooth.
7. Create Squash Noodles: Once you can pierce the squash skin with a knife, remove everything from the oven. Pull a fork through the spaghetti squash flesh to create strands, or “noodles”, until you’ve scraped all the flesh away from the skin.
8. Serve: Divide the squash between 4 servings and top each with equal amounts of tofu and vegetables. Drizzle each with desired amount of sauce, you may use it all or have some extra. Serve topped with green onions, fresh cilantro and sesame seeds.

 

 
 

 

 
Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊