Spaghetti squash with kale and parmesan

Ingredients:

• 1 large spaghetti squash
• 2 tbsp + 1 tsp extra-virgin olive oil
• 2 teaspoons oregano leaves
• 2 cloves garlic, crushed
• 0.5 tsp red pepper flakes
• 2 teaspoons coarse salt
• 6-8 turns of a black pepper mill
• 1 large bunch of kale
• 50 g grated Parmesan (about 0.5 cup)

Preparation:

1. Preheat oven to 350°F (175°C). Cut the spaghetti squash in half lengthwise. Use a large spoon to scoop out the seeds and discard.
2. Place the pumpkin, cut-side up, on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Sprinkle with oregano, garlic, chili flakes, 1 teaspoon salt, and 3–4 turns of black pepper. Turn the pumpkin cut-side down (this will help it bake faster). Bake in the center of the oven until the pumpkin is tender, about 45 minutes. Let cool for about 5 minutes. Using a large spoon or fork, scoop the pumpkin flesh into a large bowl. Gently toss to separate the strands.
3. Meanwhile, wash the kale and trim off the stems and veins. Tear the leaves into bite-sized pieces (about 2 cm). Drain completely in a greens spinner. Transfer the kale to a large bowl. Drizzle lightly with the remaining 1 teaspoon olive oil until the leaves are barely coated. Sprinkle with 1 teaspoon salt and add 3–4 turns of black pepper. Distribute the leaves evenly on two rimmed baking sheets and roast until bright green and crisp, 12–14 minutes. Set aside.
4. Place the spaghetti squash on a large platter and top with crispy kale chips. Sprinkle with Parmesan cheese and serve.