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Spaghetti Squash with Cherry Tomatoes & Kale


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


  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.