Directions:

1. Preheat oven to 375. Cut spaghetti squash in half lengthwise and remove only the seeds. Slice a thin piece of skin side on the bottom of each half to make a flat side. Place each half on a parchment lined baking sheet flesh side up. Brush each half with Olive Oil and season with sea salt and fresh ground pepper.

2. Add halved tomatoes to a bowl and season with Olive Oil and sea salt and pepper. Place tomatoes on baking sheet with squash. Place baking sheet in the oven and bake squash and tomatoes for 45 minutes.

3. While squash and tomatoes are baking prepare the pesto. Add kale, basil, garlic, lemon juice, Olive Oil, salt, pepper and toasted pine nuts to food processor. Blend until you see a creamy consistency. Push contents down the sides if necessary after turning the processor off. If you feel the pesto is too thick add 1/2 T of water at a time until you reach the desired consistency.

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4. When squash is done remove baking sheet from oven and allow the squash to cool for 5-10 minutes. Take a fork and scrape the “spaghetti” out into a bowl.

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To serve: add the “spaghetti” to plates, spoon the pesto over spaghetti and top with tomatoes. Sprinkle lemon zest on top.