1 Med Spaghetti Squash
2 C Kale, chopped
1-2 Cloves Garlic, minced
1-2 tsp Olive Oil
1 Med Onion, thinly sliced
1/2 C Shredded Mozzarella Cheese
1/2 C Shredded Parmesan Cheese
Hot Pepper to taste
Salt/Pepper to taste
Pre-heat oven at 375 - 400 degrees. Cut squash in half lengthwise. Remove seeds (these can be saved, toasted and eaten). Drizzle a little olive oil on your spaghetti squash and place them face down on a lined baking sheet. Bake for 60 -75 minutes or until very tender with your fork. Let them cool. In a medium skillet heat olive oil on a medium heat and add garlic and onions and saute until they are translucent. Add kale and stir, 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. Lightly stir in kale/onion mixture and add cheeses 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 15 - 20 minutes or so or until the cheese is melted and golden.
Adapted from: https://food52.com/recipes/32306-twice-baked-kale-spaghetti-squash