I am borderline psychotic in need of a nap so without further ado..... a recipe full of winter veggies and roasted seeds. BAM.
Roasted Spaghetti Squash and Kale Salad
1 spaghetti squash
2 cups kale, torn into small pieces
1/2 medium yellow onion
1 tablespoon olive oil
1 tablespoon butter
1/2 cup parmesan cheese
Salt and Pepper to taste
Cut spaghetti squash in half lengthwise. Scoop out the insides, setting the seeds aside. Place skin side down on a pan along with the onion and brush with butter. Sprinkle with salt and pepper and roast for 35-45 minutes until flesh of the squash is tender.
Remove from oven and allow to cool. While squash is cooling place seeds in a bowl, and toss with olive oil and sea salt. Spread on a baking sheet and bake for about 10 minutes, until they begin to brown. Remove from oven and set aside.
In a large bowl add kale and a little olive oil. Massage the oil into the kale leaves for about 2 minutes until they begin to soften. You could alternately sautee the leaves if you didn't feel up to giving a plant a rub down. After leaves have softened, use a fork to remove the flesh of the squash from the skin and add to the large bowl. Chop cooked and cooled onion and add to bowl along with parmesan cheese, salt and pepper to taste. Top with toasted squash seeds.