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TWICE BAKED KALE SPAGHETTI SQUASH

by Supper With Michelle

Tis the season for all the different varieties of fall and winter squash. And I've been quite anxious to experiment a little with spaghetti squash.

This winter squash is a little different from other types, because after it is cooked, the flesh falls away from shell in ribbons or strands like spaghetti.

INGREDIENTS

1 medium spaghetti squash (halved and seeds removed) 2 cups of kale (cut off rib and into bit size pieces) 1 - 2 cloves of garlic (minced) 1 - 2 teaspoons of olive oil (and a little to drizzle on top of squash) 1 medium sweet onion (thinly sliced) 1/2 cup of shredded mozzarella cheese (and a little extra for the top) 1/2 cup of shredded parmesean cheese (and a little extra for the top) a pinch of red chili pepper flakes (optional) salt and pepper to taste

I love the combination of kale and spaghetti squash. They go so well together.

INSTRUCTIONS

Pre-heat oven at 375 - 400 degrees. Drizzle a little olive oil on your spaghetti squash and place them face down on a lined baking sheet. Bake them for 60 -75 minutes or until very tender with your fork. Take them out and let them cool for a bit. In a medium size skillet heat your olive oil on a medium heat and add in your garlic and saute for a few minutes then toss in your onions and saute them until they are translucent. Toss in your kale and give it a few stirs and then set your skillet to the side. With a large spoon, carefully scoop out the insides (getting as close to the edge as possible without disturbing the outer shell) of your spaghetti squash into a large bowl. Take a fork and gently pull/lift the strands apart from one another. That's important because you still want them to look pretty and not like a bowl of mush, even though it will still taste delicious.

Now lightly stir in your kale/onion mixture and add in your cheese and season with a little salt/pepper(s).

Spoon the new mixture back into your shells and sprinkle a little more parmesan and mozzarella cheese on top. Put the shells back onto your baking sheet and place back into the oven for an additional 20 minutes or so or until the cheese is melted and golden.

I enjoy eating this directly out of the shell, but you can plate them up however you like. Serve and enjoy!

SUPPER WITH MICHELLE Find this recipe and more at: www.supperwithmichelle instagram | @supperwithmichelle fb | www.facebook.com/supperwithmichelle All photography by Michelle Braxton copyright 2014. supperwithmichelle

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