Twice-Baked Spaghetti Squash with Kale and Feta emailTwitterFacebookPinterestYummly My brother Mark and his wife Lisa have an enormous garden in northern Utah, and recently on Facebook Lisa said they had 49 spaghetti squash to be used! That made me realize I have some good ideas for on the blog, partly from the days when I had a bigger garden myself and used to grow it every year.And I love this cheesy Twice-Baked Spaghetti Squash with Kale and Feta that I came up with when my local store had organic kale on sale, which also happens this time of year.Most definitely this is a riff on the that’s so popular on the blog, but the generous amount of kale used here makes this feel like a more substantial dish.

And if you’re like me, all I have to hear is ; I’m such a fan of that combination.Whether you eat this for a side dish or make it to serve as a main dish, I promise that anyone who likes these ingredients is going to love this combination.How to Cook Spaghetti Squash: Roasting is still my favorite way to cook spaghetti squash for a recipe like this; just cut squash in half, scrape out the seeds, brush with olive oil and sprinkle with Spike Seasoning (affiliate link), and then cook in a 400F/200C oven for about an hour.  If you don’t have an hour to roast the squash, you can also cook spaghetti squash in an Instant Pot or a slow cooker or cook it in the microwave if you prefer.  How to Make Twice-Baked Spaghetti Squash with Kale and F

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