What you need:
- 1 Spaghetti Squash
- Olive Oil
- 2 Onions, shopped
- 1 garlic clove, minced
- 1 cup kale or chard, torn
- Pinch of fresh herb
- Salt + Pepper
- Optional:
- 1 cup mushrooms, sliced
- Parmesan or Asiago cheese
To Cook the Squash: Preheat your oven to 400 degrees F. Cut the spaghetti squash in half lengthwise, so you have two ovals. Scoop out the seeds and puncture the outside rind with a fork a couple of times. Lightly drizzle olive oil over the inside of the squash, and a light pinch of salt + pepper.
Place the halves cut side down on a lined baking sheet. (The Squash will steam itself in the oven.) Bake for 30 – 40 minutes, for al dente strands. Once the squash is cool enough to touch, use a fork to scrap the spaghetti strands! Start from the outside and work your way inwards. It’s delicious just as a roasted vegetable side dish, but keep reading for a yummy sauce.
While the squash is roasting, in a large skillet over medium high heat add olive oil and onions. Cook until onions begin to become translucent, about 3-5 minutes. Then add the mushrooms, garlic, and rosemary. Continue to cook until onions caramelize and mushrooms brown, about 7-10 more minutes. Add more oil if the onions begin to burn. Wait till the mushrooms are brown to salt + pepper and add kale to the skillet. Now, add the cooked squash strands and toss everything together! Serve warm and top with cheese if desired. Enjoy!