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!