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 

Harvest Ingredients
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

Other Ingredients
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!

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