1 spaghetti squash
8 ounces dinosaur kale
2 cloves garlic thinly sliced
1½ tablespoons pine nuts toasted until golden
2 tablespoons olive oil
kosher salt
black pepper
Sauce:
1 Tbsp butter
2 Cloves Garlic Minced
¾ cup heavy cream
½ cup grated Parmesan cheese
To prepare the spaghetti squash by roasting or cooking in the instant pot:
To Roast: Slice into 1″-2″ rounds and place on a cookie sheet coating with olive oil
To pressure Cook cut the squash in half around it’s equator then place into the instant pot using the wire rack to hold the sash off the bottom of the pot. Put at least 1 cup of water in the bottom of the instant pot.Pressure cook in instant pot for 7 minutes on high pressure and use the quick release when it finishes.
Allow the cooked squash to cool slightly then use a fork to “pull” the squash into strands to make “noodles”.
While squash roasts, rinse kale and thinly slice leaves crosswise, discarding stems.
Thinly slice 2 cloves garlic and mince the other 2 cloves and set aside separately.
Toast pine nuts in a pan or toaster oven until golden brown. Set them aside until later.
In a large pan over medium-high heat add 1 Tablespoon Olive oil. When oil is shimmering, add sliced garlic and sauté until golden, about 1
minute. Add kale and sauté until tender,
2-3 minutes more. Season with ¼
teaspoon salt and black pepper.
Transfer to a plate and set aside.
To prepare sauce:
Melt butter over medium heat. When butter is
foamy add minced garlic and cook until fragrant.
Stir in heavy cream and cook until the cream begins to thicken, approx. 30 seconds.
Remove pan from heat and stir in Parmesan and season with ¼ teaspoon salt.
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