Twice Baked Kale Spaghetti Squash

December  1, 2014
0 Ratings
  • Serves 2-3 people
Author Notes

Tis the season for all the different varieties of fall and winter squash. And I've been quite anxious to experiment a little with spaghetti squash. This combination of kale, spaghetti squash and the variety of cheese go so well together. —Supper With Michelle - Michelle Braxton

What You'll Need
  • 1 Medium Spaghetti Squash
  • 2 cups Kale (cleaned and cut off rib and into bite size pieces)
  • 1-2 Cloves of Garlic (minced)
  • 1-2 teaspoons Olive Oil
  • 1 Medium Sweet Onion (thinly sliced
  • 1/2 cup Shredded Mozzarella Cheese
  • 1/2 cup Shredded Parmesean Cheese
  • 1 pinch Red Pepper Flakes
  • optional Sea Salt/Pepper to taste
  1. Pre-heat oven at 375 - 400 degrees. Drizzle a little olive oil on your spaghetti squash and place them face down on a lined baking sheet. Bake them for 60 -75 minutes or until very tender with your fork. Take them out and let them cool for a bit. In a medium size skillet heat your olive oil on a medium heat and add in your garlic and saute for a few minutes then toss in your onions and saute them until they are translucent. Toss in your kale and give it a few stirs and then set your skillet to the side.
  2. With a large spoon, carefully scoop out the insides (getting as close to the edge as possible without disturbing the outer shell) of your spaghetti squash into a large bowl. Take a fork and gently pull/lift the strands apart from one another. That's important because you still want them to look pretty and not like a bowl of mush, even though it will still taste delicious. *smile* Now lightly stir in your kale/onion mixture and add in your cheese and season with a little salt/pepper(s). Spoon the new mixture back into your shells and sprinkle a little more parmesan and mozzarella cheese on top. Put the shells back onto your baking sheet and place back into the oven for an additional 15 - 20 minutes or so or until the cheese is melted and golden.

See what other Food52ers are saying.

  • Laura
  • Moema Bentley
    Moema Bentley
  • Supper With Michelle - Michelle Braxton
    Supper With Michelle - Michelle Braxton

4 Reviews

Laura November 6, 2015
Just subscribed to a CSA and this is the first recipe I used - turned out amazing! Just substituted feta cheese, real game changer.
Supper W. November 9, 2015
Wonderful! Happy you enjoyed it! I'm sure Feta cheese does taste dreamy in this recipe! Thanks so much for sharing. :)
Moema B. September 24, 2015
This was hands down the best recipe for roasted spaghetti squash I have made! I actually ended up cooking all of the kale I had which was too much for the squash shell! Can't wait for leftovers tomorrow!
Supper W. September 29, 2015
Oh wow! So glad you enjoyed it!! I'll be making it again soon myself! :)