This harvest vegetable medley turned out so festive!
Have you ever felt like you were in a rut and always cooking the same things? I was looking in my refrigerator the other day to see what vegetables I had.
I decided to do some experimenting so I pulled out some kale, asparagus, parsley, and a spaghetti squash. Add a little oil and seasoning and this experiment turned into a tasty harvest vegetable medley that would go perfect with your Thanksgiving dinner!
- 1 spaghetti squash - about 3 pounds - cut in half and deseeded
- 2 cups kale deveined and torn in smaller pieces
- 10 spears asparagus - the ends snapped off and each spear snapped into thirds
- ¼ cup fresh cranberries
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter - can be substituted with Ghee or Earth Balance
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- sea salt
- Cover cookie sheet with parchment paper and place both spaghetti squash halves face down.
- Bake at 375 degrees for 30 minutes. Fork should be able to pierce side.
- Scrape spaghetti squash out of skin and center on a platter. Slice butter into thin slices and place them on top of squash. Add salt and pepper to taste and sprinkle fresh parsley over spaghetti squash.
- In skillet heat olive oil and saute kale, asparagus, thyme, and tarragon for a couple of minutes. Add the cranberries and saute for another minute.
- Place on top of the spaghetti squash and serve immediately.