"I've always been amazed by the ubiquity of spaghetti squash. Of all the amazing varieties of squash, how did it become a grocery store staple? For years I paid no attention to this humble little squash. One day Ben suggested we put it on the menu. I brushed it off. Spaghetti squash? Bah, humbug! But Ben persisted, and as he often can be, he was right. Roasted and pulled into its namesake strands, it came alive when tossed in a rich, creamy Pecorino Romano–laden sauce and topped with crushed walnuts and fresh parsley. From ho-hum to magnifique. For extra depth, try adding a little crunchy garlic chile oil."
Cut the spaghetti squash in half lengthwise and scoop out all of the seeds. Place the squash, cut side down, on a sheet pan. Roast for 20 minutes. The interior should be firm, but easily pulled into strands with a fork. Using a fork, gently scrape the squash from side to side into long strands. Set aside.
In a medium sauté pan, heat the oil over medium heat. Add the chile flakes and sauté for 10 seconds. Add the butter, kale, lemon juice, and ½ teaspoon of the salt. Cook until tender,
stirring frequently. Add the spaghetti squash strands and the remaining ½ teaspoon salt. Stir to incorporate. Transfer to a serving bowl and mix with the Pecorino Romano cream. Garnish with the walnuts and parsley and serve.
Pecorino Romano cream
In a medium saucepan, melt the butter over low heat. Add the shallot and garlic and cook gently until soft, being careful not to let them brown, about 3 minutes. Add the cream. Bring to a simmer and reduce for 10 minutes. Add the cheese, pepper, salt, and vinegar. Whisk to incorporate the cheese. Remove from the heat and keep warm until ready to use. Any leftover
sauce can be stored in the refrigerator for up to 5 days.