Ingredients

The following ingredients have 4 Servings
  • 1 small butternut squash (, peeled and cut into cubes (around 4 1/2 cups))
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 2 packages Tofu Shirataki Spaghetti Shape (8 oz, 226g)
  • 1 tablespoon olive oil
  • 1/2 of a red onion (, sliced (you can use other onions, but red is pretty))
  • 2 cloves garlic (, minced)
  • 1/2 a bunch of kale (, destemmed and roughly chopped)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • parmegan (for garnish)

Instruction

  • To roast the butternut squash: Preheat your oven to 425F (220C). Spread the squash cubes on a large baking sheet, drizzle the oil, and sprinkle with salt. Toss to coat. Bake for 20 to 25 minutes, flipping halfway through until squash pieces are golden and fork tender.
  • To make the pasta: Cook the spaghetti noodles according to package directions until al dente.
  • In a large skillet or frying pan, heat the olive oil and sauté the onions and garlic until the onions have softened. Add the kale and balsamic vinegar, and cook a couple minutes more until the kale is wilted.
  • Toss in the roasted butternut squash and the cooked spaghetti and toss to combine. Sprinkle with Parmegan to taste.