Prepare to embark on a flavor journey that will transform your dinner table into a gourmet Italian experience! This extraordinary dish combines the delicate strands of roasted spaghetti squash with rich browned butter, crispy kale, and melted fontina cheese – a combination so irresistible, it'll make your taste buds dance with delight. Whether you're a health-conscious foodie or a comfort food lover, this recipe promises to be your new obsession that's both nutritious and incredibly satisfying.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 spaghetti squash
- 4 cups kale, chopped
- 1/2 cup fontina cheese, shredded
- 1/4 cup butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little olive oil on the cut sides and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the spaghetti squash in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork. Once done, remove it from the oven and let it cool slightly.
- While the squash is roasting, prepare the kale. In a large skillet, melt the butter over medium heat. Once melted, continue to cook the butter until it turns a golden brown color and develops a nutty aroma, about 3-5 minutes. Be careful not to burn it.
- Add the minced garlic to the browned butter and sauté for about 1-2 minutes, until fragrant. Stir in the chopped kale and cook until wilted, about 3-5 minutes. Season with salt, pepper, and red pepper flakes to taste.
- Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands and add it to the skillet with the kale. Toss everything together to combine well.
- Remove the skillet from heat and stir in the shredded fontina cheese until melted and evenly distributed throughout the mixture.
- Serve the browned butter kale and fontina spaghetti squash warm, garnished with additional cheese or red pepper flakes if desired. Enjoy your delicious Italian-inspired dish!
Tips
- Squash Selection: Choose a firm, heavy spaghetti squash with a deep yellow color for the best texture and flavor.
- Browning Butter Technique: Watch your butter carefully when browning. The transition from golden to burnt can happen quickly. Remove from heat as soon as it turns a nutty, amber color.
- Kale Preparation: Remove the tough stems from kale before chopping to ensure a tender, more enjoyable texture.
- Cheese Melting Hack: For extra creamy results, let the hot squash and kale mixture rest for a minute after adding fontina to help it melt more evenly.
- Make-Ahead Friendly: You can roast the spaghetti squash in advance and store it in the refrigerator, making weeknight cooking a breeze.
- Customization Options: Add protein like crispy pancetta or grilled chicken for a more substantial meal, or keep it vegetarian.
- Storage Tip: Leftovers can be stored in an airtight container for 2-3 days and quickly reheated in a skillet.
Nutrition Facts
Calories: 173kcal
Carbohydrates: 5g
Protein: 5g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 40mg
