Roasted Spaghetti Squash from Cafe Sebastienne

Courtesy of Executive Chef Jennifer Maloney, Cafe Sebastienne

Ingredients:

• 1 roasted spaghetti squash
• 1 pound of chopped clean kale
• 1 cup of roasted roma tomatoes or 8oz of chopped canned tomatoes
• 1 tsp chopped fresh oregano
• 1 small pinch of crushed red pepper
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• Grated pecorino

Directions:

• Cut spaghetti squash in half, remove seeds, rub inside of squash with olive oil and bake at 350 for twenty minutes.
• Let squash cool and scoop out all squash with a fork.
• In a sauté pan add 1/2 cup of extra virgin olive oil, chopped garlic, chili flakes, kale, tomatoes and sauté until kale is tender.
• Add squash and oregano, season with salt and pepper, and top with pecorino cheese.