Ingredients

The following ingredients have 4 Servings
  • 1 medium spaghetti squash
  • 2 tablespoons olive oil (divided)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 cups kale (packed)
  • 1/2 cup walnuts (chopped)
  • 1/4 cup freshly grated parmesan cheese (*)

Instruction

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside. 
  • Slice spaghetti squash in half lengthwise. Scoop out and discard innards and seeds. Coat the inside of the spaghetti squash with 1 tablespoon olive oil, then sprinkle with salt and pepper. Place the halves cut side up on your baking sheet. Bake for 30-40 minutes (depending on the size of your squash), or until squash can be pulled away easily with a fork. Set aside. 
  • In a sauté pan over medium heat, add 1 tablespoon olive oil. Once heated, add onions and cook for 4-5 minutes, or until onions are translucent and beginning to brown. Add garlic and cook for an additional 1 minute. 
  • Add kale to pan and cover. Allow to cook until kale has wilted, about 4-5 minutes.  Meanwhile, use a fork to remove spaghetti squash strands from skin. 
  • Remove lid and add spaghetti squash and walnuts. Stir to combine. Sprinkle with parmesan cheese and serve immediately.