Ingredients
1 medium spaghetti squash, halved and seeds removed
2 cups kale, chopped
1 cup mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
1–2 tbsp olive oil or butter, for sautéing
Salt and pepper, to taste
½ cup shredded cheese (cheddar, mozzarella, or your favorite blend)
Instructions
- Roast the Squash
Preheat oven to 400°F (200°C).
Place squash halves cut side down on a baking sheet.
Roast for 35–40 minutes, until tender and easily pierced with a fork.
- Sauté the Veggies
While the squash is baking, heat olive oil or butter in a skillet over medium heat.
Add onions and garlic, cooking until fragrant and translucent.
Stir in mushrooms and kale, and cook until softened.
Season with salt and pepper to taste.
- Fluff the Squash
Once the squash is done, carefully flip it over and use a fork to scrape the inside into spaghetti-like strands, keeping them inside the shell.
- Stuff and Top
Mix the sautéed veggie mixture into the squash strands inside each shell.
Sprinkle shredded cheese evenly over the top.
- Melt and Serve
Return the stuffed squash halves to the oven and bake for 5–7 minutes, until the cheese is melted and bubbly.
Serve warm and enjoy the cozy, cheesy goodness!
Tip: Add cooked chicken or ground turkey for extra protein, or sprinkle with red pepper flakes for a spicy kick.