Spaghetti Squash with Quinoa, Kale and Fromage Blanc

by sageandhoney

These little individual size spaghetti squash are great for stuffing and presenting. I’m really into fromage blanc, for both savory and sweet dishes, it is mild, but still rich and creamy and has a great texture. It really added a rich tanginess to this meal. I believe lemon juice is essential in almost every recipe, and this one is no exception, make sure you add plenty and top with a handful of cilantro.

Spaghetti Squash with Quinoa, Kale and Fromage Blanc

 1 spaghetti squash
1 cup quinoa, cooked
1 small onion, chopped
1 clove garlic, chopped
Handful of crimini mushrooms, chopped
Handful of kale, stems removed
Olive oil
Salt & pepper
Fromage blanc

Fill a skillet with an inch of water, slice spaghetti squash in half and place in the water. Roast the squash at 400 until it is tender. You can also fill a Dutch oven with water and boil the squash on the stovetop. Cook the quinoa while the squash cooks, this takes about 25 minutes or so.

When the squash and quinoa are finished, remove them from heat and set aside. Heat some oil in a skillet and sauté the onions, garlic, mushrooms and kale on high heat for several minutes. Turn your oven onto broil. Season the vegetable mix with salt & pepper and lemon juice. Add about half a cup of the quinoa to the skillet and mix it in with the vegetables. Remove the seeds from the spaghetti squash and fill it with the vegetable-quinoa mix. Broil until the quinoa and kale is toasted.

Top the squash cups with fromage blanc, plenty of cilantro, lemon juice and another grind of salt & pepper.