Cheesy Avocado and Kale Spaghetti Squash
Low carb and low calorie. You can't go wrong with this nutrient packed Spaghetti Squash. It turned out so good and it was so simple, I think you'll love it too!
Ingredients
- 1 Medium Spaghetti Squash
- 2 tablespoons olive oil
- 2 ounces Parmesan Reggiano cheese (shaved or grated)
- 1 tablespoon granulated garlic
- 1 avocado, smashed
- 3 leaves of kale (torn & blanched)
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Cut the squash from stem to end and remove all the seeds and loose stringy bits from the center. Rub all the flesh with olive oil and season with salt, pepper and garlic.
- Place flesh side down on parchment paper lined sheet pan and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.”
- While that's roasting bring a pot of water to a boil to blanch the kale, just put it in boiling water until it shines. Remove and submerge in ice cold water.
- If you have a wedge of fresh Parmesan Reggiano cheese, shave with a potato peeler or use grated Parmesan.
- Top each side with a couple tablespoons of smashed avocado, add a little more grated Parmesan. Enjoy!