Spaghetti Squash with Kale Pesto and Burrata

Ingredients

• 3 cups cubed day-old bread
• 1/2 cup loosely packed parsley leaves
• Olive oil (split three ways: 1 1/2 teaspoons, plus 1/2 cup, plus extra for roasting the spaghetti squash)
• 1 bunch lacinato kale, de-stemmed and washed
• 1/4 cup freshly grated Parmigiano
• 1 tablespoon toasted pine nuts
• 1 clove garlic
• Juice of one lemon
• Salt
• Freshly ground black pepper
• 1 spaghetti squash
• 1 ball burrata cheese

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