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. Spaghetti squash is so delicious and can be served so many different ways. I thought it would be nice to pair it along with a little kale and garlic. Then baked with a combination of two types of cheeses! Now, please understand that this dish is perfectly fine with out the cheese if you’d like to forgo it or if you’re wanting the dish to be a little lighter. Simply omit it! I also like to add in mushrooms or tomatoes occasionally as well. 🙂
sea salt and pepper to taste
Pre-heat oven at 375 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 onions and saute for a few minutes then toss in your garlic and saute until onions are translucent. Toss in your kale and give it a few stirs and then set your skillet to the side. Take a fork and gently pull/lift the strands of your spaghetti squash 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. 🙂 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 and place into a large bowl. 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 20 minutes or so or until the cheese is melted and golden.
I like to eat them directly out of the shell, but you can plate them up however you like, serve and enjoy!