On the afternoon of Tuesday, October 2nd, the Worcester Senior Center and Quinsigamond Community College Hospitality Program came together with us to teach a garden-fresh cooking class for a diverse group of our senior gardeners.
We made ratatouille and spaghetti squash with a saute of kale and tempeh. Our favorite part was learning from one another and sharing culturally relevant techniques for incorporating lots of garden fresh veggies to make delicious meals!
Food always bring people together, and community gardens allow us to take back our food systems and build the communities we'd like to see!
Thanks also to Fallon Health Foundation for funding this important work!
Here is the full recipe:
Sausage, Kale, and Spaghetti Squash Boats
First, you must prepare the tempeh sausage.
YOU WILL NEED:
8oz. package of tempeh (plain, unflavored)
1.5 cups water
2tbsp soy sauce
1tsp Worcestershire sauce
1tsp onion powder
1tsp garlic powder
1/4 tsp thyme
1/4 tsp black pepper
chili flakes to taste
1tbsp olive oil
1. Crumble the tempeh into a pan.
2. Add water and remaining ingredients, except for the oil, and stir well.
3. Bring to a simmer on medium-low heat. Let simmer until the tempeh has absorbed all the water.
4. Mix in the oil and continue to cook on medium heat for another 5 minutes or so. (If you have cut oil out of your diet, this step is optional, and the sausage will still come out delicious!)
For the main dish:
YOU WILL NEED:
1 medium spaghetti squash or 2 small spaghetti squash
prepared tempeh sausage
1 yellow onion, diced
4 cloves garlic, minced
1 bunch kale
3 tbsp extra virgin olive oil, plus more for drizzling
Salt and pepper to taste
2 tbsp pine nuts, roasted
2 tbsp fresh parsley, chopped
1. Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.
2. Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and saute for 4-5 minutes. Add the tempeh sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.
3. Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.