Pasta with Butternut Squash and Kale
Place 1 medium butternut squash, peeled and spiralized, in a large colander. Bring salted water to a boil in a large pot. Add 1/2 lb spaghetti; cook to al dente per pkg directions. Drain over squash; return pasta and squash to pot. Meanwhile, in a large stainless skillet over med-high, heat 2 tbsp EVOO. Add 3/4 lb lacinato kale, tough ribs removed and leaves chopped, and 1/4 tsp salt; cook until tender, 7 min. Stir in 1 tbsp chopped fresh sage, 1/2 tsp sherry or white wine vinegar, 1/3 cup toasted almonds, chopped, and 1/2 cup shaved Parmesan. Drizzle pasta and squash with 1 tbsp EVOO and add 1/4 tsp salt. Top with kale mixture; toss well. Serve topped with 1/4 cup shaved Parmesan and 1/3 cup toasted almonds, chopped. Sprinkle with black pepper. Serves 5.