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Preheat the oven to 400ºF. Slice your spaghetti squash into 1-inch thick rings and remove the seeds. Lay the squash rings on a baking sheet and bake for 35 minutes or until the spaghetti squash easily separates into "noodles".
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While the squash is baking, spread your kale leaves in a single layer on a baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat. Place kale in the oven along with your spaghetti squash and bake for 10 minutes, or until the kale is crispy but not burnt.
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Meanwhile, combine 1 tablespoon of olive oil with the two cloves of minced garlic in a small saucepan and sauté over medium heat for one minute, until fragrant.
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Add the cream and whisk until just barely simmering. Then add the chicken broth and parmesan cheese, whisking constantly.
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Add arrowroot starch and a pinch of salt and whisk until everything comes together and the alfredo sauce thickens slightly. Remove from heat and let sit for 5 minutes.
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Shred your spaghetti squash using a fork and divide it into bowls. Top with the alfredo sauce and kale. Garnish with red pepper flakes and parsley, if desired.