Roasted Spaghetti Squash  with Mustard Greens & Wheat Berries

Roasted Spaghetti Squash

with Mustard Greens & Wheat Berries

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 450 Cals/serving

Brewer’s yeast, a key component in brewing beer, is believed to help prevent the common cold and alleviate other ailments. While you can simply sprinkle it on dishes as a seasoning, we love the slightly tangy flavor it adds to sauces. As you scrape and twirl the spaghetti-like squash threads onto your fork, don’t forget to dip them in the sauce—you might just be able to say good-bye to that runny nose.

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fresh
ingredients
Roasted Spaghetti Squash  with Mustard Greens & Wheat Berries
Title
  • ½ cup Wheat Berries
  • 3 cloves Garlic
  • 1 bunch Mustard Greens
  • 1 bunch Dill
  • 1 Lemon
  • ½ Spaghetti Squash
  • 1 cup Vegetable Broth
  • 1 Tbsp Honey
  • 1 Tbsp Butter
  • 1 tsp Brewer’S Yeast
  • 1 tsp Curry Powder
tried-and-true
kitchen tools
step-by-step
instructions
Cook the wheat berries:
1 Cook the wheat berries:
Heat a medium pot of salted water to boiling on high heat. Preheat the oven to 500°F. When the water boils, add the wheat berries. Cook uncovered 25 to 30 minutes, or until tender. Drain thoroughly and reserve the pot.
Prepare your ingredients:
2 Prepare your ingredients:
Wash and dry the fresh produce. Peel and finely chop the garlic. Roughly chop the mustard greens. Scrape out the seeds from the squash and cut it in half lengthwise to make 2 wedges. Pick the dill fronds off the stems. Cut the lemon in half.
Roast the squash:
3 Roast the squash:
Drizzle the squash wedges with a little olive oil and season with salt and pepper. Place in a baking dish, cut-side up, and add enough water to cover the bottom of the dish. Roast for 30 to 35 minutes, or until tender when pierced with a knife.
Cook the mustard greens:
4 Cook the mustard greens:
While the squash wedges roast, in a large pan, heat a little olive oil on medium-high until hot. Add the mustard greens; cook for 2 to 3 minutes, or until wilted. Add the garlic; cook about 30 seconds, or until fragrant, stirring frequently. Add the drained wheat berries; cook for 1 to 2 minutes. Reduce the heat to low and keep warm while making the sauce.
Make the sauce:
5 Make the sauce:
In the pot used for the wheat berries, heat the vegetable broth to boiling on high. Reduce the heat to low and simmer 6 to 8 minutes, or until reduced in volume to about ¼ cup. Add the honey, brewer’s yeast, and curry powder and whisk until well combined. Add the butter; cook 1 to 2 minutes, or until slightly thickened. Season with salt to taste.
Finish the greens & plate your dish:
6 Finish the greens & plate your dish:
Once the sauce is finished, remove the greens from the heat and add the juice of half the lemon and a little olive oil. Season with salt and pepper to taste and toss to combine. Cut the roasted squash wedges in half. Divide the squash, wheat berries, and mustard greens between 2 plates. Spoon the sauce over the top and garnish with the dill (and a lemon wedge, if you like). Enjoy!

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Cook the wheat berries:
1 Cook the wheat berries:
Heat a medium pot of salted water to boiling on high heat. Preheat the oven to 500°F. When the water boils, add the wheat berries. Cook uncovered 25 to 30 minutes, or until tender. Drain thoroughly and reserve the pot.
2 Prepare your ingredients:
Wash and dry the fresh produce. Peel and finely chop the garlic. Roughly chop the mustard greens. Scrape out the seeds from the squash and cut it in half lengthwise to make 2 wedges. Pick the dill fronds off the stems. Cut the lemon in half.
Prepare your ingredients:
Roast the squash:
3 Roast the squash:
Drizzle the squash wedges with a little olive oil and season with salt and pepper. Place in a baking dish, cut-side up, and add enough water to cover the bottom of the dish. Roast for 30 to 35 minutes, or until tender when pierced with a knife.
4 Cook the mustard greens:
While the squash wedges roast, in a large pan, heat a little olive oil on medium-high until hot. Add the mustard greens; cook for 2 to 3 minutes, or until wilted. Add the garlic; cook about 30 seconds, or until fragrant, stirring frequently. Add the drained wheat berries; cook for 1 to 2 minutes. Reduce the heat to low and keep warm while making the sauce.
Cook the mustard greens:
Make the sauce:
5 Make the sauce:
In the pot used for the wheat berries, heat the vegetable broth to boiling on high. Reduce the heat to low and simmer 6 to 8 minutes, or until reduced in volume to about ¼ cup. Add the honey, brewer’s yeast, and curry powder and whisk until well combined. Add the butter; cook 1 to 2 minutes, or until slightly thickened. Season with salt to taste.
6 Finish the greens & plate your dish:
Once the sauce is finished, remove the greens from the heat and add the juice of half the lemon and a little olive oil. Season with salt and pepper to taste and toss to combine. Cut the roasted squash wedges in half. Divide the squash, wheat berries, and mustard greens between 2 plates. Spoon the sauce over the top and garnish with the dill (and a lemon wedge, if you like). Enjoy!
Finish the greens & plate your dish: