1cupEasy 20 Minute Classic Marinara Sauceclick HERE for recipe or your marinara sauce of choice
2ouncessoft goat cheesechevre
red pepper flakes
Preheat oven to 350°F.
Prepare spaghetti squash by cutting of ends and slicing in half lengthwise. Scoop out the seeds in the center. Place face up in a microwave safe dish and microwave for 12-20 minutes, until spaghetti squash is cooked and easily shreds into "noodles" with a fork. When cooked, allow to cool a bit, then shred the flesh into "spaghetti noodles", remove from the shell but set the shells aside to use later.
Mix one tablespoon of olive oil with the garlic and set aside.
While spaghetti squash is cooking, heat one tablespoon of oil in a saute pan over medium heat. Add the shallots and mushrooms, season with salt and pepper and cook, stirring often, until mushrooms are browned and shallots are softened, about 7-10 minutes.
Add the kale, and the garlic/oil mixture, along with a pinch of red pepper flakes, oregano, and season with a little more salt and pepper. Stir to combine.
Sauté for about 5 minutes, until kale is wilted but still bright green.
Remove half of the kale mixture and set aside. Add the spaghetti squash to the remaining mixture and combine. Add the marinara sauce and stir to coat.
Spoon the spaghetti squash/kale back into the shells. Top with the remaining kale/mushroom mixture. Break the goat cheese into pieces on top.
Bake in the oven for about 15 minutes, until the kale is starting to get crispy and the goat cheese is softened and starting to brown.