Hands down, this is THE BEST recipe ever for spaghetti squash. Garden-fresh spaghetti squash is filled with kale, tomato, red onion, and goat cheese then roasted to perfection and topped with paprika-roasted, crispy squash seeds.
My husband and I devoured this dish, and I'm struggling to come up with words to describe how perfect it is. It's definitely a staple recipe for us to enjoy as spaghetti squash is thriving in our garden now.
Click here for recipe from BS in the Kitchen - The only change I made to the recipe was to substitute kale for spinach. It also took me 45 minutes for the squash to be fully roasted. If your squash is really hard, I'd recommend either pre-cooking your squash for 15 minutes before filling it and cooking it for 30-45 minutes. Or, fill and cook for 45 minutes.
