Roasted Spaghetti Squash with Kale and Parmesan
Ingredients
1 large spaghetti squash
2 Tbsp + 1 tsp extra virgin olive oil
2 tsp oregano leaves
2 garlic cloves, minced
½ tsp crushed red pepper
1 large bunch kale
½ cup Parmesan cheese, finely grated
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.
Nutritional Information
Serving Size: 1/6 of recipe
Calories: 102
Total Fat: 8g
Saturated Fat: ?
Cholesterol: ?
Sodium: 170 mg
Total Carbohydrate: 4g
Fiber: 1g
Protein: 4g
Phosphorus: 84g
Potassium: 167 mg
*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.