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1
Preheat the oven to 350 degrees.
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2
With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half lengthwise.
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3
(Stick the knife into the center of the squash, then cut down.
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4
Againbe careful!)
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5
Scoop out the seeds and pulp in the center and discard.
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6
Place the squash, cut side up, on a large baking sheet.
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7
Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.
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8
While the squash is cooking, saute the kale: Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
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9
Add the onion to the pan and cook for 3 to 4 minutes, or until starting to turn color.
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10
Throw in the kale, sprinkle in some salt and pepper, and stir to saute until the onions are golden about the kale is partly cooked, about 5 minutes.
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11
Set aside.
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12
When the squash is cooked, use a fork to scrape the stringy squash out of the shell.
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13
Add the squash to a bowl.
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14
Mix together 1 tablespoon olive oil with the balsamic vinegar.
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15
Drizzle it over the squash, sprinkle with salt and pepper, and add the chili powder.
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16
Toss to combine.
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17
Add the squash to individual bowls, then top with a good amount of sauteed kale.
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18
You will have squash left over!
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19
(Or, you can toss all the kale and half the squash together.)
