Merigian Studios

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Garlic Spaghetti Squash with Kale


• 1 Spaghetti squash (medium)
• Extra virgin olive oil
• Salt and pepper (to taste)
• 1/2 yellow onion (diced)
• 8 cloves garlic (minced)
• 3 Italian sausages (diced)
• 1 bunch Kale (stems removed and shredded)
• 1/4 cup Chicken broth
• 1 tsp Chili powder

1. Preheat the oven to 400 degrees F.
2. Use a sharp knife to cut the squash in half lengthwise.
3. Scoop out the seeds and discard.
4. Place the halves on a rimmed baking sheet with the cut side up.
5. Drizzle with olive oil and sprinkle with salt and pepper.
6. Bake for 50-55 minutes or until you can poke the squash easily with a fork.
7. Let cool until it can be handled safely.
8. Scrape the insides with a fork to shred the squash into strands.
9. Meanwhile, heat one tablespoon of olive oil in a large pan over medium heat.
10. Add the onion and garlic and sauté for 4-5 minutes.
11. Stir in the sausage and cook until browned (about 5 minutes).
12. Stir in the kale and chicken broth and cook until the kale is wilted.
13. Add the shredded squash into the skillet and toss to combine.
14. Drizzle with a tablespoon of olive oil and sprinkle with chili powder.
15. Add salt and pepper to taste.
16. Serve warm.

Serves 6

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