Spaghetti Squash with Kale and Walnuts is a simple meatless dish that's perfect for a light lunch or dinner. Oven roasted spaghetti squash is paired with sautéed onions and kale, then topped with walnuts and parmesan cheese.
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Set aside.
Slice spaghetti squash in half lengthwise. Scoop out and discard innards and seeds. Coat the inside of the spaghetti squash with 1 tablespoon olive oil, then sprinkle with salt and pepper. Place the halves cut side up on your baking sheet. Bake for 30-40 minutes (depending on the size of your squash), or until squash can be pulled away easily with a fork. Set aside.
In a sauté pan over medium heat, add 1 tablespoon olive oil. Once heated, add onions and cook for 4-5 minutes, or until onions are translucent and beginning to brown. Add garlic and cook for an additional 1 minute.
Add kale to pan and cover. Allow to cook until kale has wilted, about 4-5 minutes. Meanwhile, use a fork to remove spaghetti squash strands from skin.
Remove lid and add spaghetti squash and walnuts. Stir to combine. Sprinkle with parmesan cheese and serve immediately.
* To make vegetarian, substitute parmesan cheese with a rennet-free parmesan, vegetarian parmesan, or other Italian hard cheese that is labeled as vegetarian or vegan.