Brown Butter Kale and Fontina Spaghetti Squash
Servings 2 - 4
Equipment
- Sharp Knife
- Baking Sheet
- Nonstick Large Skillet
Ingredients
- 1 small spaghetti squash, cut in half lengthwise, seeds removed
- 4 tsp olive oil, divided
- Sea salt and freshly cracked pepper, to taste
- 1½ tbsp butter
- 2 cloves of garlic, sliced thinly
- 2½ cups lacinato kale, stems removed & chopped
- 2 sprigs fresh thyme, leaves only
- Pinch of crushed red pepper flakes, to taste
- 2 tbsp toasted pine nuts
- ⅓ cup Fontina cheese, shredded
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Preheat the oven to 375 degrees.
- Carefully cut the spaghetti squash in half lengthwise with a large knife. Scoop out & discard the seeds of each half with a spoon.
- Place the cleaned squash on a baking sheet. Drizzle with olive oil, then rub the inside and outer rim of each half to coat evenly. Season with sea salt and freshly cracked pepper to taste.
- Place the squash, cut side down, on the baking sheet.
- Roast for 45-55 minutes, or until they are fork-tender.
- Remove from the oven and cool for a few minutes. Using a fork to scrape the squash meat from each half, it will separate into spaghetti-like strands. Set aside until needed.
- Heat the butter in a large nonstick skillet over medium-high heat until melted, about 3 minutes. Continue cooking, swirling the skillet constantly until the butter is dark golden brown and has a nutty aroma, 3-4 minutes. Watch carefully so it doesn’t burn!!
- Remove the nonstick skillet from the heat and add the last two teaspoons of olive oil along with the sliced garlic, chopped kale, thyme leaves, and crushed red pepper flakes.
- Return the skillet to the stove over medium-high heat and cook, stirring constantly, until the kale wilts, about 2 minutes.
- Add the scraped spaghetti squash and toasted pine nuts. Toss to combine, then taste and season with sea salt and freshly cracked pepper to taste.
- Spoon the filling evenly back into the squash shells, then top with shredded fontina cheese.
- Return to the baking sheet and broil on high for 2 minutes, or until the cheese has melted and bubbling.
- Top with chopped parsley and a few more toasted pine nuts, if desired.
- Serve immediately. Enjoy!