Directions

• Preheat the oven to 350ºF.

• Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard.

• Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with 2 tablespoons of olive oil. 

• Sprinkle with oregano, garlic, and crushed red pepper. 

• Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is fork-tender (about 45 minutes). 

• Set aside to cool slightly (about 5 minutes). 

• Meanwhile, wash the kale and remove and discard the stems. 

• Tear the leaves into large bite-sized pieces (about 1 inch).

• Dry completely in a salad spinner. 

• Once the squash is cool, use a large spoon and fork to scrape out the fibers from the squash halves and place them in a large bowl. 

• Toss gently to separate the strands so they resemble spaghetti. 

• Then, transfer the kale to a separate bowl. 

• Dress very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. 

• Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green (12 to 14 minutes). Set aside.

• To assemble, place the spaghetti squash on a large platter and top with the crispy kale chips. 

• Sprinkle with parmesan to taste.