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 …