Kale and Squash Spaghetti Sauce
James and I took the boys to the Dekalb Farmers Market yesterday. The goal was to come away with some tubs of coconut oil because that is where we can get it the cheapest, but unfortunately they had none. They said there would be more today. Oh, well. We did get some other goodies. One thing in particular was some buckwheat spaghetti. I decided to make it last night. I also had some squash and kale that needed to be used so this is what I did:
Heat it on the stove, and in the meantime I had a couple of free range organic chicken breasts cooking on a different eye of the stove in just a touch of grapeseed oil with some oregano, italian seasoning, sea salt, and pepper.
Final product: buckwheat pasta topped with kale/squash sauce with italian seasoned chicken and musrooms, with a tiny bit of sore bought marinara on top (just to add some more tomato flavor) and of course a side of something green! It was really delicious. We also had the left overs for lunch today and it was still just as good! Tiago loved it too!
Also, if you want an even healthier option for pasta you can buy a spiralizer…