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
Medium Spaghetti Squash
Kale (cleaned and cut off rib and into bite size pieces)
Cloves of Garlic (minced)
Medium Sweet Onion (thinly sliced
Shredded Mozzarella Cheese
Shredded Parmesean Cheese
Red Pepper Flakes
Sea Salt/Pepper to taste
In This Recipe
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.
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.