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Spaghetti Squash Casserole with Flowering Kale

It seems like every time I think I might want some pasta, I realize what I am really craving is spaghetti squash. I told y'all about my weird love affair with this delectable little fellow when I posted about the spaghetti squash alfredo I made the other night. 

Well nothing has changed. I still think about him day and night. I wonder when I will get to see him again.

Don't worry I know how bizarre this all sounds. When you meet your vegmate you'll know exactly what I mean. Right now I am stuck in some weird love menage quatre with oyster mushrooms, brussels sprouts, and spaghetti squash. The suspense of it all is killing me; I hope it lasts.





1 spaghetti squash, halved and seeded
1 onion, sliced
1 flax egg, (1/4 c water + 1 tbsp ground flax)
1 bunch flowering kale, chopped
2 garlic clove, divided and minced
1 c cashews
juice from 1/2 a lemon
2 tbsp Herbs de Provence
salt and pepper
>1/4 c non-dairy milk

3 tbsp nutritional yeast
  1. Preheat the oven to 400.
  2. In a small bowl, cover the cashews in water and let them relax until we get back to them. 
  3. Put your squash on a pan, cut side down, and bake for 50 minutes.
    Meanwhile back at the counter top, combine the flax egg, flowering kale, 1 garlic clove, salt, and pepper and let it sit for a sec. 
  4. When you get a chance to get back to your range top, slowly caramelize those onion slices on medium low heat until they are good and brown. While you are waiting for them to get nice and well done, skip down to the next step.
  5. Pull out your handy-dandy food processor and process up those soaking cashews -- after you drain them, of course. Process with the other minced garlic clove, lemon juice, herbs, salt, and pepper. Add in your non-dairy milk a tbsp at a time until you think you've got a ricotta cheesh-ish mixture. 
  6. Using a fork, pull out your spaghetti and add to the cashew-"ricotta" mixture. 
  7. Plop that mess into a baking dish, spread those well-done onion slices on top, sprinkle with nutritional yeast, and bake until bubbly-yummy (about 25 minutes, or so).  




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