Spaghetti Squash with Balsamic Kale

Fragrant, sweet roasted spaghetti squash strands are topped with spicy, garlicky, balsamic cooked kale to create a healthy, flavourful, autumnal plant-based meal.

One spaghetti squash, seeds removed (save them and roast them!)
1 green onion, sliced
4 leaves kale, destemmed and chopped (approx. 1 cup)
2 teaspoons coconut oil
2 cloves garlic, smashed, peeled and minced
Chilli flakes, to taste
2 tablespoons balsamic vinegar
Big pinch sumac
Olive oil, for drizzling (or sub extra coocnut oil)
Salt and pepper

View the full recipe at It’s Pleasure Thyme →