Spaghetti Squash
Preheat oven to 425.
Take one medium spaghetti squash and slice down the middle. Scoop out all of the seeds (similar to a pumpkin) and rub tbsp olive oil on both halves. Sprinkle with sea salt and pepper to taste.
Lay open face down on baking sheet. I tend to use aluminum foil on the sheet and put the squash face down on that, but it works either way.
Roast for 45 minutes or until you can stick a fork easily into the top of the squash.
Remove from oven and let cool for 5-10 minutes. Scoop out the squash with a fork – it will blow you away how much it tastes and feels like pasta.
Krispy Kale
While the spaghetti squash is in the oven you can make the kale. I like using organic Tuscan kale with the stems removed, but you can use any kale for this.
Heat some extra virgin olive oil or avocado oil in a pan on medium high. Add kale with salt and pepper to taste and a little lemon juice. Stir fry until brown and krispy.
Mix into the spaghetti squash and enjoy!
