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Spaghetti Squash with Cherry Tomatoes & Kale

Ingredients:

½ large Spaghetti squash, halved lengthwise and seeded
Olive oil
Salt and pepper
½ large Great Western onion, diced
3 garlic cloves, minced
Pinch red pepper flakes
1 bunch kale, stems removed and cut into ½-inch ribbons
1 pint cherry tomatoes, halved
1 tablespoons fresh oregano, chopped
Grated parmesan cheese

Directions:

1. Preheat oven to 400 degrees. Drizzle the inside of the squash with olive oil and season with salt and pepper. Place the squash face down on a baking sheet lined with parchment paper. Cook until tender, about 45 minutes.
2. When squash is done cooking let it cool enough to handle. Use a fork and scrape the inside out into strands. Set aside.
3. Heat a large skillet over medium heat and add a few tablespoons of olive oil. Add the onion, garlic and red pepper flakes and cook until onions are soft, about 2-3 minutes.
4. Add the kale and tomatoes and cook until soft, about 4-5 minutes. Add the squash and oregano to the skillet and toss to mix. Season with salt and pepper and taste.
5. Turn off heat and top with cheese. Serve warm.