Serves 8

Ingredients:

• 1 whole spaghetti squash
• Olive oil
• Kosher salt
• Freshly ground black pepper
• 2 bunches of kale, stalks removed
• 6 slices of prosciutto, cut into thin strips
• 3 ounces ricotta salata cheese

Instructions:

Preheat the oven to 350 degrees. 

With a sharp knife, VERY CAREFULLY cut the spaghetti squash in half horizontally (Stick the knife into the center of the squash, then cut down. Again—be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large parchment lined baking sheet. Rub a little olive oil over the cut surface. Invert the squash, so it is cut side down.  then place the pan in the oven for 30-40 minutes or until a fork is easily inserted into the squash.

While the squash is cooking, julienne the kale.

Once the squash is roasted and cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go. Season it with more salt and pepper and and olive oil.

In a salad bowl, toss together the cooked squash and kale. Toss with your favorite vinaigrette.

Garnish with the strips of prosciutto. With a microplane, grate some of the ricotta salata on top of the salad.

Serve in a large bowl or individual plates. Enjoy!