Parmesan, garlic, and pasta are always going to make a winning combination. But when you’re trying to diversify your diet, you might consider skipping the pasta and subbing in spaghetti squash, which gets its name because its flesh separates into spaghetti-like strands when cooked. Here, it’s tossed with hearty dinosaur kale in a creamy Parmesan-garlic sauce that makes licking the plate a must.
Rake a fork or tongs back and forth across your roasted spaghetti squash to remove its flesh in strands. Scrape them directly into the pan with garlic sauce until you’ve reached the outer skin.
1 spaghetti squash
6 ounces dinosaur kale
3 cloves garlic, divided
1 tablespoon pine nuts
1 packet butter
¼ teaspoons crushed red pepper
½ cup heavy cream
¼ cups shredded Parmesan cheese
2 tablespoons grated pecorino cheese
2 tablespoons olive oil
12″ large pan
1. Roast Spaghetti Squash
Preheat oven to 450F. Halve squash lengthwise. Using a large spoon, scoop out seeds and discard. Drizzle 1 tablespoon olive oil over cut sides and season with ¼ teaspoon kosher salt and black pepper. Place cut-side down on a foil-lined baking sheet, transfer to oven, and roast until tender, about 25 minutes. Remove and set aside to cool until ready to use.
2. Prepare Ingredients
While squash roasts, rinse kale and thinly slice leaves crosswise, discarding stems. Thinly slice 1 clove garlic; mince remainder.
3. Sauté Kale
Place pine nuts in a large pan over medium-low heat and toast, stirring until golden, about 5 minutes. Remove from pan and set aside. Add 1 tablespoon olive oil to same pan over medium-high heat. When oil is shimmering, add sliced garlic and sauté until golden, about 1 minute. Add kale and sauté until tender, 2–3 minutes. Taste and add salt and black pepper. Transfer to a plate and set aside.
4. Cook Parmesan-Garlic Sauce
Wipe pan from kale clean and add butter over medium heat. When butter is foamy, add as much crushed red pepper as desired and minced garlic and cook until fragrant, about 30 seconds. Stir in heavy cream. Allow to come to a simmer and cook until thickening, about 30 seconds. Remove pan from heat. Stir in Parmesan and pecorino. Taste and add salt and black pepper as needed.
5. Pull Spaghetti Squash
Using a fork or tongs, pull roasted squash flesh to create spaghetti-like strands (see Recipe Tip). Transfer to pan with garlic sauce and discard skins.
6. Plate Spaghetti Squash
Add sautéed kale to pan with spaghetti squash over medium heat and cook, stirring, until all ingredients are warmed through, about 2 minutes. Taste and add more salt and black pepper as needed. Enjoy your spaghetti squash with a garnish of toasted pine nuts.
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