Twice Baked Kale Spaghetti Squash

By • December 1, 2014 4 Comments

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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

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Serves 2-3 people

  • 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.

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