The cold weather and holiday season make me crave comfort food. But my waistline is screaming "NO" and I swear to god, if I have to go out and buy fat pants, I'm going to be really upset with myself. So now is the time to focus my energy on lightening up some old favorites.
I wanted pasta today, but instead turned to spaghetti squash. I wanted a lemon-butter sauce, but kept it light by using wine and veg broth, although I could have made it creamier and more comforting- although still not so fattening- by using soy milk, but we were all out.
So what I got was a super lemony, light-yet satisfying, healthy-ish meal which [I hope] is setting me on the path to health, happiness, and skinny jeans.
Ingredients:
1 large spaghetti squash (mine was 3 1/2 lbs), cut in half and seeded
2 Tbsp non-dairy butter
2 large shallots, chopped
8-10 cloves garlic, peeled and quartered
Juice of one lemon (I got 1/4 cup, use less if you don't want a super lemony flavor)
1/2 cup white wine (I used pinot grigio)
1 tsp agave nectar
1 Tbsp cornstarch
1 cup vegetable broth
15 oz can white beans, drained and rinsed
5 cups fresh kale (I got this from a half bunch, peeled off the stems and roughly chopped)
1 tbsp olive oil
Salt and pepper
Directions:
With the squash cut in half and seeded, poke holes in each half, several times, with a fork. Place on a plate, cut side down, and microwave each half for 10-12 min, until soft.
Meanwhile, heat butter in a large skillet on medium heat. Add shallots and garlic, and saute for 8 min. Add lemon juice and wine and agave, and cook for 5 min, stirring occasionally. In a measuring cup, whisk together cornstarch and veg broth. Add to wine mixture and turn heat up to allow to boil until sauce thickens. Add beans and kale. Turn heat to low and allow kale to wilt.
When the squash is cooked, scrape out with a fork into a large bowl. Add olive oil and salt and pepper and stir until well mixed.
Divide the squash among 4 plates, top with the kale mixture. Serve hot.
