Ingredients:
1 spaghetti squash, halved lengthwise and dressed
3 tablespoons The Well Dressed Olive's Basil Olive Oil
1 onion, diced
1 cup kale, stems removed and leaves chopped
4 white mushrooms, sliced
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon The Well Dressed Olive's Basil Olive Oil
2 tablespoons prepared pesto
1/4 cup grated Parmesan cheese

Directions:
Preheat oven to 400 degrees
Prepare squash by deseeding, drizzling the The Well Dressed Olive's Basil Olive Oil, sprinkle salt and pepper to taste. Place squash cut side down. Bake until cooked through, about 40 minutes.

Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape squash with a fork. Place squash string-like strands in a bowel and set aside.

In a skillet, add The Well Dressed Olive's Basil Olive Oil, onion (cook and stir until onion begins to turn translucent), stir in kale and mushrooms; reduce heat to medium low.

Stir in squash, remaining 2 tablespoons of The Well Dressed Olive's Basil Olive Oil, garlic salt, Italian seasoning, and red pepper flakes. Cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.

Stir 1 teaspoon of The Well Dressed Olive's Basil Olive Oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.