• Place butternut squash in a large colander. Bring salted water to a boil in a large pot. Add 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 kale and 1/4 tsp salt; cook until tender, 7 min. Stir in sage, vinegar, half the almonds and 1/2 cup shaved Parmesan.

  • Drizzle pasta and squash with remaining 1 tbsp EVOO and add 1/4 tsp salt. Top with kale mixture; toss well. Serve topped with remaining 1/4 cup shaved Parmesan and remaining almonds. Sprinkle with black pepper.

Nutrition Facts

480 calories; 23 g total fat; 514 mg sodium. 54 g carbohydrates; 18 g protein;