Sautéed Kale and Roasted Spaghetti Squash

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1 whole Spaghetti Squash
Olive Oil
Salt And Pepper
2 bunches Kale, Stalks Removed and torn into Pieces
1/2 whole Onion, Diced
1/2 teaspoon Chili Powder
1 teaspoon Balsamic Vinegar
Preparation Instructions
Preheat the oven to 350 degrees


Preheat oven to 350 degrees.
Using a sharp knife, carefully cut the squash in half lengthwise.
Remove pulp and seeds.
Place squash on a baking sheet, flesh side up and rub with olive oil.
Cook for 1 hour or until you can easily place a fork into the squash.
Over medium high heat, in a large skillet add 1 tablespoon of olive oil.
Add the onion.
Cook for 3-4 minutes or until they change color.
Add the kale and a sprinkle of salt and pepper.
Sauté until onions are golden and kale is slightly cooked.
Set aside.
Once cooked, scrape out the squash and put into a bowl.
Mix together 1 tablespoon olive oil and the balsamic vinegar and drizzle over the squash.
Add a sprinkle of salt and pepper and the chili pepper.
Toss together.
In individual bowls add the squash and top with sautéed kale.

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