Makes 4 servings
2 spaghetti squash
1 head of kale, chopped and stemmed
8 Roma tomatoes diced and roasted
2 cloves garlic, chopped
1 teaspoon oregano, chopped
1/4 teaspoon crushed red pepper
1/4 cup extra virgin olive oil
1/4 cup white wine
1 tablespoon butter, optional
salt and pepper to taste
grated Pecorino cheese
Cut squash in half. Scoop out the seeds. Season with olive oil, salt, and pepper. Cook flesh side down for 1 hour until tender. Let squash cool and scoop out the inside. Let cool.
In a sauté pan add olive oil, garlic, chile flakes, and kale. Sauté until tender. Add roasted tomatoes and spaghetti squash. Add oregano. Deglaze the pan with white wine. Season with salt and pepper. (Finish with butter, optional). Top with Pecorino cheese.