If you haven't tried substituting spaghetti squash for pasta, you're missing out! Try an Okanagan grown spaghetti squash in this savory recipe that will satisfy any pasta lover. Gluten-free and keto-friendly!
1 large spaghetti squash
2 tbsp + 1 tsp extra-virgin olive oil
2 tsp oregano leaves
2 garlic cloves, minced
2 tsp salt
1/2 tsp pepper
1 large bunched kale
1/2 cup finely grated Parmesan cheese
Preheat the oven to 350 degrees F.
Cut the spaghetti squash in half lengthwise. Use a large spoon to scrape out the insides/seeds and discard.
Place the spaghetti squash cut side up on a baking sheet and rub inside with 2 tbs olive oil. Sprinkle with the oregano, garlic, 1 teaspoon of the salt, and 1/2 of the black pepper. Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is easily pierced with a fork, about 50 minutes. Set aside to cool slightly, about 5 minutes. Use a large spoon and fork to scrape out the fibers from the squash halves and place them in a large bowl. Toss gently to separate the strands so they resemble spaghetti.
While the squash is baking, wash the kale and remove and discard the stems. Tear the leaves into large bite-size pieces and pat dry. In a large bowl, toss very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. Season with the remaining 1 teaspoon salt and black pepper. Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green,12 minutes.
To plate, top spaghetti squash with the crispy kale chips and parmesan.