This Spaghetti Squash is a super healthy and relatively quick dinner.  As always, I love the fresh herbs in this.  The combination of the herbs and the balsamic vinegar give it such a great flavor.  Also, the freshly shaved parmesan (not pictured above) gives it a nice saltiness.  You can shave your own parmesan, but I buy it ready to go, usually from Wegmans. 

To start off, preheat the oven to 400 degrees, prepare the spaghetti squash, then bake it.  Once it comes out of the oven, I scrape it with a fork to get those spaghetti like pieces.

You will be left with a nice bowl of spaghetti! While the spaghetti squash is cooking, I get the kale cooked. I like to use red onions for this, because they look so pretty next to the bright green kale.  However, whatever onion you prefer will work just fine! Once they are softened and slightly translucent, add in the kale.  I like to use tongs to toss it around.  The tongs are much easier than trying to stir it with a wooded spoon! When the kale is mostly cooked, but not too soft, I cover it and set it aside on the stove. Now everything is ready, the spaghetti squash just needs to be seasoned, and then assemble everything

Plate the spaghetti squash, then top with cooked kale and freshly shaved parmesan.

Herbed Spaghetti Squash and Kale

Ingredients:

• 1 large spaghetti squash
• 2 Tbsp. of Extra Virgin Olive Oil, divided
• freshly crushed sea salt
• freshly crushed black pepper
• ½ cup of red onion, diced
• Medium sized head of kale, rinsed, stems removed, and lightly chopped
• 1 Tbsp. of balsamic vinegar
• ½ tsp. of chili powder
• 2 Tbsp. of fresh sage, chopped
• 2 Tbsp. of fresh thyme, chopped
• 2 Tbsp. of fresh parsley, chopped
• freshly shaved parmesan

Instructions:

1. Preheat oven to 400℉
2. Cut spaghetti squash in half, scoop out seeds and stringy parts.  Place cut side up on a baking dish and spread 1 Tbsp of olive oil on the cut edge.  Sprinkle with salt and pepper, and bake for 45 minutes.  You should be able to easily pierce with a fork when it is finished.
3. While the spaghetti squash is cooking, prepare the rest of the ingredients.  
4. Rinse then remove the kale from the stems, and chop into medium sized pieces.
5. When there is about 15 minutes left for the squash to cook, heat a tablespoon of oil over medium-high heat.  Then add onions and cook for 4-5 minutes or until onions have softened. Next, add in the kale and mix with the onions cooking for another 3-4 minutes.  The kale should be warm and only slightly wilted.
6. When the squash is finished baking, use a fork to scrape the squash into “spaghetti”. (It’s a good idea to let the squash cool for at least 5-10 minutes before doing this)
7. Place all of the squash in a large mixing bowl.  Add balsamic vinegar and chili powder and mix well.  Then add in fresh herbs and mix.
8. Plate the spaghetti squash and add some sauteed kale on top.  Finish with the freshly shaved parmesan, sea salt, and black pepper..