Rinse, cut in half, scoop out the inner seeds, and use a large fork to string out the walls of the 1 whole butternut squash into spaghetti noodles.
Bake the butternut squash spaghetti noodles until tender or about 15 minutes.
Chop the 1 whole green onion, 2 cloves of garlic, 1/2 cup of sun dried tomatoes, and 1 whole kale leaf.
Add the green onion, garlic, sun dried tomatoes, kale, 1 tsp of black pepper, and 1/8 tsp of sea salt into a frying pan on a medium/high heat. Cook for 5 minutes while stirring continuously.
Place the butternut squash in a medium sized bowl followed by the green onion, garlic, sun dried tomatoes, and kale. Then, top everything with the 1 cup of feta cheese. Enjoy!