I had a spaghetti squash that needed to be used up. Also I want to try more vegan/vegetarian meals for the kids. I found it nice, hearty and filling.
1 cup of cooked quinoa
1 spaghetti squash cooked
1 can of lentils rinsed and dried
1 tbsp of coconut oil or olive oil
1 can of coconut milk
1 medium onion chopped
2 cloves of garlic diced
1 tbsp fresh grated ginger (or dry ginger if you have it)
1 tbsp soy sauce
2 cups of kale leaves well rinsed and ripped into bite sized pieces
1/2 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp ground fenugreek
1 tsp garam masala
1 tsp ground coriander
*you can add cayenne pepper a pinch or 1/2 tsp of green curry to spice it up***
heat a wok or large skillet to medium. add your oil and let heat. add onion and garlic to wok. once onion starts to brown add the ginger, spaghetti squash, lentils and coconut milk. add all the spices, the quinoa and the soy sauce and let simmer for about 5-10 min stirring frequently. add the kale, give it a good stir and simmer until kale is slightly wilted about 5 min.
Serve and enjoy!!