Arrabbiata Spaghetti Squash Bowls, spicy tomato sauce with kale, capers and pine nuts on a bed of spaghetti squash for a low-carb dinner!
1 spaghetti squash
1-2 tablespoon extra virgin olive oil
1 clove garlic, minced
1 cup cherry tomatoes, halved
2 tablespoons capers
2 cups kale, destemmed and chopped or shredded
crushed red pepper flakes to taste (I used ¼ teaspoon)
¼ cup fresh basil leaves
2 Tablespoons toasted pine nuts
sea salt and pepper to taste
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Slice spaghetti squash lengthwise, scoop and discard seeds. Brush with a small amount of olive oil and place cut-side down on parchment paper. Bake for 30-60 minutes (depending on size) or until tender when pierced with a fork. When done, use a fork to scrape down the middle and fluff "spaghetti" from inside of squash.
Meanwhile, add olive oil to a skillet over medium heat. Sauté garlic until fragrant and add cherry tomatoes, capers, kale and crushed red pepper flakes. Turn heat down to low and simmer until kale is tender and all flavors have come together. Remove from heat and stir in fresh basil leaves, pine nuts and season with sea salt and pepper to taste.
Evenly divide sauce and pour onto spaghetti squash bowl.