Roasting the halved spaghetti squash that I drizzled olive oil and sprinkled with salt and pepper created a nice caramelizing effect. While it was baking I browned Pancetta and removed from the pan. Then I sauteed Shitake mushrooms and garlic, added the kale, sun dried tomatoes, the squash and finally chick peas and the juice of 1/2 of a lemon and sprinkled with Parmesan Reggiano. Healthy & Delicious!
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