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cucina di molly

cucina di molly: sauteed kale + apple + spaghetti squash salad

Fall is coming.

Do you hear it? That would be the sound of thousands of girls across the globe screaming of leaf-falling + scarf-wearing + pumpkin spice latte-drinking happiness.

And yes, I’ll shamefully admit to indulging myself into this subset (pumpkin coffee in the pantry as we speak).

But as a foodie, I have MUCH more important reasons to be excited about this wonderful change of season.

Like squash. And apples. And roasted veggies.

Heart eye emoji + leaf emoji = basically me for the next three months.

And after a gorgeous five mile run through a crisp + breezy evening ignited my fall fever, I was inspired to experiment a little with some of my favorite fall ingredients. And the end result was nothing short of autumn-filled heaven on a plate — sautéed kale + apple + spaghetti squash salad.

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WHAT YOU NEED:

  • spaghetti squash
  • kale
  • medium apple
  • onion
  • olive oil
  • apple cider vinegar
  • lemon
  • pepper
  • cinnamon

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MAKE IT DELICIOUS:

  1. Half your spaghetti squash + remove seeds. Drizzle with olive oil and bake FACE DOWN at 400 degrees for about an hour
  2. Remove kale leaves from stems
  3. Chop apple + onion
  4. Saute kale + apple  + onion in olive oil — add pepper + lemon + dash cinnamon
  5. When squash is done, remove + use a fork to string out insides into a bowl. Add apple cider vinegar + olive oil + pepper — mix it up
  6. Plate spaghetti squash. Top with sauteed kale + apples
  7. Nom

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THE WINE:

While in Michigan this weekend, I stumbled upon this beautiful red vino and just could not say no. Now if only there was pumpkin spiced Cabernet…

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Normally I use Pinterest inspired recipes, but this meal was entirely experimental + originally created — a process which reminded me why I love to cook so much. With three or four beloved ingredients, you can create ENDLESS delicious culinary creations.

I rarely live my life on the fly — normally. meticulously working from a previously written plan. But with cooking I am carefree — blissfully creating (+ eating) on an unwritten path.

And while pursuing cooking as a career has crossed my mind, I’ll selfishly and shamelessly admit, I would not be willing to share this incredible meal. Sorry kids, this dish is all mine.

Kale em with kindness, right?

Happy Thursday.

Run far, eat well, drink better.

xo Mol

 

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About Molly Tavoletti

Stay hungry, stay foolish I NY, NY

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