Spaghetti squash and kale

When we went to pick up our CSA box on Wednesday, we were informed that someone took our large box (it was the last one) rather than taking their small box. So they had to give us two small boxes instead. So we now have 8 apples, 12 tangerines, 4 packs of strawberries, 8 potatoes, 2 bunches of carrots, 2 bunches of dino kale and 2 large napa cabbages. We should have also had snow peas, broccoli, cilantro and beets. So I needed to find a way to use up the kale since we are going to our son's this weekend. I knew it wouldn't keep until we got back. I had the spaghetti squash already.

In this recipe I used spaghetti squash in place of pasta or noodles that I would normally do.

Other items:

dino kale

napa cabbage stalks in place of celery since we had so much extra

cherry tomatoes cut in half

1 onion, chopped

5 cloves of garlic, chopped

1 cup ricotta cheese

1 cup Parmesan cheese

1 package of a garlic herb sauce

The easiest and quickest way I have found to prepare spaghetti is by microwaving it. Cut the squash in half and scrape out the seeds. Microwave the halves on a plate with a cover or saran wrap, cut side up, for 12-14 minutes or until very soft. Allow them to cool before scraping the flesh out with a fork. (The flesh will easily come out in strands that look like spaghetti.) Set the flesh aside, and discard the rind.

Wash the kale and remove from stalks in small pieces and drain.

Wash the cabbage stalks that you will use. I cut the leaves away from the center white stalks. I cut them as you would celery into about 1/4 inch thick pieces. I also put the leaves that I had into the kale mixture.

In a wok saute the garlic, cabbage stalks and onions in some olive oil.

When they are done, add the kale and saute until wilted. This type of kale is hardier and thicker and so it has to be sauteed a little longer than regular kale.

While the kale is cooking, mix the ricotta, Parmesan cheese and package mix into a bowl and set aside.

Once the kale is wilted, add the tomatoes and mix in. Cook for two to three minutes more.

Add the spaghetti squash back in and stir.

Then add the cheese mixture in and mix together. Continue cooking until the cheese is melted.

Serve.