It was a nice day that quickly turned stormy and I didn’t feel like grilling in the rain so I threw together some kale, mushrooms, and brown rice. It was so good and hit the spot that I decided to make another slightly different version using spaghetti squash, both recipes are included in this post.
Kale and Mushroom Spaghetti Squash
Makes 4 servings
2 spaghetti squash
4-6c chopped kale
2-3c sliced mushrooms
2 avocados, cubed, optional
sea salt and pepper, or seasoning of choice
Cut spaghetti squash length wise and remove seeds. You can cook your squash at 375 for 30 to 40 minutes, microwave it for about 8 minutes, or boil it until tender. In a large skillet sprayed with coconut oil spray or a little oil saute mushrooms until almost tender, add kale and cool until mushrooms are tender and kale is wilted. After cooking your squash let it sit a couple of minutes until you can handle it. With a fork scrap out the insides of the squash and into a large bowl and toss with kale mushroom mixture. Divide mixture and place in squash skins or plate as desired. Top with optional avocado and season with seasoning of choice. Enjoy!
Kale and Mushroom Brown Rice
Makes 4 servings
1c brown rice
4-6c chopped kale
2-3c sliced mushrooms
2-3 cloves garlic
sea salt and pepper, or seasoning of choice
Cook rice according to package directions. In a large skillet sprayed with coconut oil spray or a little oil saute mushrooms until almost tender, add kale and cool until mushrooms are tender and kale is wilted. Grate garlic into kale mushroom mixture. When rice is done cooking mix with kale and mushroom mixture. Season with seasoning of choice, I prefer salt and pepper for this one or a little cajun seasoning for days when I want a kick. Enjoy!