Garlic Butter Spaghetti Squash with Kale and Tomatoes

A meatless Monday meal.  This actually got two thumbs up from the hubs.

Garlic Butter Spaghetti Squash with Kale and Tomatoes


Ingredients:

• 1/4 stick butter
• 3 large cloves garlic, peeled and minced
• 1 medium-large spaghetti squash, cooked and de-seeded
• 1 large bunch lacinato kale, washed, dried and chopped 
• large handful of grape tomatoes, halved
• pink Himalayan sea salt to taste
• shredded parmesan
• diced avocado
• salted, roasted pepitas

Directions:

• In a large skillet, melt butter over medium heat.  Add garlic and stir until soft and fragrant, about 45 seconds.  Add in the cooked spaghetti squash strands and toss until coated with garlic butter.  Add the kale and cook for a few minutes until wilted.  Add in the tomatoes and salt to taste.  Stir until the tomatoes are heated through.
• Plate and top with parmesan, avocado and pepitas.  Serve warm.

Today I served it over some leftover brown rice and beans.