- 1 spaghetti squash
- Extra virgin olive oil
- Himalayan pink salt
- Fresh ground black pepper
- 3 cloves of garlic, minced (optional)
- 1 can of fire roasted diced tomatoes (organic; no added salt or sugar)
- 1 can of tomato sauce (organic; no added salt or sugar)
- Soy chorizo (Trader Joe’s brand is my favorite)
- 3 cups of raw kale
- Cayenne pepper (optional)
1. Preheat oven to 400 degrees.
2. Slice spaghetti squash in half lengthwise and remove the seeds. Rub the insides with a little extra virgin olive oil and season with salt and pepper to taste.
3. Place spaghetti squash in the oven, cut side down, and bake for 30-45 minutes, depending on the size of your squash.
4. While the squash is cooking, prepare your sauce. In a medium/large pot, heat 1 tablespoon of extra virgin olive oil over medium heat. Add garlic and cook until fragrant, about 2-3 minutes.
5. Add half of the raw kale and stir until the kale is wilted.
6. Remove the casing from the soy chorizo and add its “meat” to the pot. Stir to combine.
7. Add the entire can of diced tomatoes, stir to combine. Add the entire can of tomato sauce, stir to combine. Add remaining kale and stir until it is wilted.
8. Season with salt and pepper to taste. Add cayenne pepper to taste, if you like spicy (I do!). Reduce the heat and keep warm until your squash is done cooking.
9. To plate, flip your squash over onto a plate so that the cut side is facing up. Scoop 3 heaping spoon fulls of the sauce into the squash. Serve hot.
Makes 4-6 servings.
Note: I like to use kale for this, but you could also use spinach, mushrooms, broccoli, or any other combination of vegetables.