Author Adapted by Pam - For the Love of Cooking / Original by Dishing Out Health
Equipment
Baking Sheet
Nonstick Skillet
Ingredients
1smallspaghetti squash, cut in half lengthwise, seeds removed
4tspolive oil, divided
Sea salt and freshly cracked pepper, to taste
1½tbspbutter
2cloves of garlic, sliced thinly
2½cupslacinato kale, stems removed & chopped
2sprigs fresh thyme, leaves only
Pinch of crushed red pepper flakes, to taste
2tbsptoasted pine nuts
⅓cupFontina cheese, shredded
Fresh parsley, chopped, for garnish
Lemon wedges, for serving
Instructions
Preheat the oven to 375 degrees.
Carefully cut the spaghetti squash in half lengthwise with a large knife. Scoop out & discard the seeds of each half with a spoon.
Place the cleaned squash on a baking sheet. Drizzle 1 teaspoon of olive oil in each of them then rub the inside and outer rim of each squash half to evenly coat with oil. Season with sea salt and freshly cracked pepper, to taste.
Place the squash cut side down on the baking sheet. Roast in the oven for 45-55 minutes, or until fork-tender.
Remove from the oven and cool for a few minutes before using a fork to scrape out the squash meat from each half, it will separate into spaghetti-like strands. Set aside until needed.
Heat the butter in a nonstick skillet over medium-high heat until melted, about 3 minutes. Continue to cook, swirling the nonstick skillet constantly until butter is dark golden brown and has a nice nutty aroma, 3-4 minutes. Watch carefully so it doesn’t burn!!
Remove the nonstick skillet from heat and add the last two teaspoons of olive oil to the skillet along with the sliced garlic, chopped kale, thyme leaves, crushed red pepper flakes.
Place the skillet back on the stove over medium-high heat and cook, stirring constantly until the kale is wilted, about 2 minutes. Add the scraped spaghetti squash to the skillet along with the toasted pine nuts. Toss to combine then taste and season with sea salt and freshly cracked pepper, to taste.
Spoon the filling evenly back into the squash shells then top with shredded fontina cheese. Place back on the baking sheet and broil on high for 2 minutes, or until the cheese is melted and bubbling. Top with chopped parsley and a few more toasted pine nuts, if desired. Serve immediately. Enjoy!