Ingredients
1/2 Cup Baby Tomatoes
¼ Red Onion
3 Cloves of Garlic
1 Spaghetti Squash
1/4 Head of Cauliflower
3 Tbsp Shredded Parmesan
1 Sprig of fresh Rosemary (or 1 tbsp dried rosemary)
2 Tbsp Olive Oil
1 Jar Basil Pesto
2 Cups Kale (torn)
½ Cup Shredded Mozzarella
Optional: ½ Tbsp Truffle Oil
Instructions
Makes Appx: 2-4 Servings
Total Cook & Prep Time: 60 Minutes
Preheat the oven to 350 Degrees Fahrenheit.
Use a large knife to slice the spaghetti squash in half lengthwise.
Layout a large rimmed baking sheet with 1/2 inch of water in the bottom of the pan (this will help cook the spaghetti squash and keep it moist). Lay the spaghetti squash (flat side down) on the baking pan.
Use the tip of the knife to make small cuts in the top thick skin (rounded portion) of the spaghetti squash (this ventilates the squash as it’s roasting in the oven).
Place the spaghetti squash in the oven and allow it to cook for 40-50 minutes (cook time depends on the size of the squash, most will be done within 50 mins, but a very small one might be done in 30 minutes).
After the squash has been roasting for 20 minutes, pull out a medium size frying (or cast iron) pan and place it on a medium heat burner.
Add 1 tbsp of olive oil to the pan. While the oil is heating, mince garlic cloves and then add to the oil.
Slice tomatoes in half, dice the onion, and add both to the frying pan. Remove rosemary leaves from the stem and add to the pan.
Use a spatula to flip the tomatoes, garlic, and onion occasionally. After 5 minutes add the jar of pesto, and mix into the pan until the tomatoes and onions are coated in the pesto. Allow the whole pan to simmer for another 5 minutes.
Remove the spaghetti squash from the oven, flip each half over so that the rounded side is laying down on the pan, and use a fork or pronged scoop to remove the seeds in the middle of the squash (scooping and setting aside, and eventually throwing out).
Split the pesto tomato sauce in half, and scoop into each squash half.
Rip kale and add a layer into each spaghetti squash followed by shredded mozzarella.
Place the squash back into the oven for another 15 minutes - cheese should be bubbling and brown before you remove from the oven.
While the squash is finishing off in the oven, add another tbsp of olive oil to the frying pan and turn the burner back on to medium heat.
Chop cauliflower into small florets and add to the frying pan. Optional: add ½ tbsp of truffle oil to the pan for some extra flavour.
Flip the cauliflower in the pan for 10 minutes until it is slightly browned, and then top the cauliflower with parmesan, turn the heat down to low, and allow the parmesan to melt onto the cauliflower.
Remove the spaghetti squash from the oven, and top each with half of the parmesan cauliflower.
While eating, use a fork to gently scrape the spaghetti squash “noodles” from inside of the squash shell and mix into the sauce and vegetables.
