When you want a side dish to other meat or an all veggie snack/meal, this is filling and very tasty. You can always add meat balls to it, too!
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!
