Easy // 25 mins + Pre-roast // Serves 4 to 6
The best kitchen hacks are all about preparation & using time wisely. We roast spaghetti squash & yam in the oven hours before needed, so when it comes time to prep them out they are cool & easy to handle. If you made CatchUP, use it.
Deep Skillet or Wo
1 Spaghetti Squash, pre-roasted
1 Small Yam, pre-roasted, then peeled & sliced
1 Bunch Collards, chiffonade
1 Bunch Asparagus, bite sized pieces
1-2 Tomatoes, diced
2 Mexican Spring Onions, sliced
1 Navel Orange, wedged
1/2 Cup Harvest Ketchup or Favorite BBQ, Sweet Sour Sauce, Tangy Salsa, etc.
1/2 Tsp Sea Salt
1/4 Tsp Black Pepper
2 Cups Water
2 Tbs Butter or EVOO or Coconut Oil
1 Tbs Soy Sauce or GF Tamari, etc.
(Opt) 1/4 Tsp Caraway Seed or favorite herbs/spices
1 Tbs Water
Step 1: WINTER SQUASH HACK:> Put spaghetti squash on a baking sheet & into a cold oven. Set temp to 400 & set timer for 30 mins. When timer goes off add the yam to the baking sheet, set timer for 20 mins more. Turn off oven & allow to cool in the oven. I do this the night before or in the morning before I head out. Cut the squash open, pull out the seeds & rake the flesh w/ a fork to create the spaghetti.
Step 2: Chiffonade the collards & add to a deep skillet w/ peeled sliced yam, CatchUP, salt, pepper & 2 cups water. Cover & cook over high heat for 12 to 15 mins. Remove lid, stir in the asparagus & cook for a few more mins until the asparagus is crisp tender.
Step 3: Melt the butter w/ the soy sauce, caraway & 1 Tbs water over high heat. When the butter is melted add in the spring onion, tomato & squash & cook to heated through. Don’t overcook the tomatoes. Serve family style side by side on a large platter w/ wedges of orange. Squeeze the fresh oj all over the collards just before serving. Butter & soy sauce is a classic umami combo known as Shoyu Butter.
Fun Fact: Remarkably satisfying, spaghetti squash should be plated more often. It’s clean flavor & appealing texture goes well w/ the earthy chew of the collards, the sweet creamy yam & the fresh asparagus. If you like mushrooms try it w/ Portobello & shiitake. A fresh squeeze of citrus isn’t limited to just lemons anymore!