Spaghetti Squash Stir Fry (starring lentils and kale)

by JL Fields on October 4, 2017

Two dear friends gifted us with homegrown spaghetti squash and three bunches of kale over the weekend. Sunday I used one bunch of kale to replace some of the cabbage called for in the adzuki bean chili recipe in my cookbook Vegan Pressure Cooking.

I used half of the cabbage called for and tons of kale and it was fantastic.

I wasn’t quite sure what I wanted to do with the spaghetti squash so I just plopped the whole thing in my 8-quart pressure cooker. I cooked it on high pressure for 18 minutes, then used a natural release (thanks to Joyce from my Vegan Pressure Cooking Facebook Group for the technique). I scooped out the seeds and air fried them for a snack.

I placed the squash seeds in a loose leaf tea infuser (to keep them from flying around) with a little seasoning and air fried for about 8 minutes at 390°F. Such a fun little snack!

Then I scraped the squash with a fork, which turns into “spaghetti” strands, and stored it in the refrigerator overnight.

Last night I turned that plain, unseasoned orange veggie into this spaghetti squash stir fry.

Here’s how it went down.

In the morning I cooked a cup of brown lentils with 2 1/2 cups water and 1/2 teaspoon each of chili powder, cayenne pepper, ground cumin, and Mexican oregano. I cooked on high pressure for 10 minutes (actually 12 but I live at 6,200 feet – sea level folks, cook for 10 minutes) and used a natural release. After allowing the lentils to cool, I stored them in the refrigerator.

Okay, food prep time!

I combined 1 teaspoon of lime chicken salt (No chickens involved! It’s vegan! ) with water in a large skillet over high heat. I added onion, garlic, and chopped celery and heated until the onion and celery were soft. I added the spaghetti squash (4 cups), cooked lentils (3 cups), a bunch of kale (chopped), and 1 cup salsa. I stirred it to combine well, covered, and reduced the heat to medium-low and let simmer for about 10 minutes. After simmering I added about 1/2 teaspoon salt and a few more shakes of the lime chicken salt and then served in a bowl with a dollop of salsa. It yielded about 4 servings.

This was so incredibly tasty! And, bonus, super healthy: It’s loaded with potassium, vitamins A and C and boasts lots of protein, calcium and iron. Hurray!

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