This is a great, lower carb, higher fiber meal - perfect when you're looking for something filling, but not too heavy, and high in protein! Servings 4 Prep Time 10 Cook Time 45


• 1 medium sized spaghetti squash • 16 oz of sweet Italian sausage (regular or you can use our recipe HERE) • 1 medium shallot diced • 1 bunch of kale roughly chopped • 3 cloves of garlic minced • olive oil • salt & pepper for seasoning • sprinkle of red pepper flakes (optional)


1. Preheat oven to 400°F. While the oven is preheating, prep your spaghetti squash by piercing it down the center holding it vertically on both sides with a fork, then microwave on HIGH for five minutes. This will make the squash much easier to cut in half. 2. Cut the spaghetti squash in half and scoop out the seeds. Drizzle the two halves with olive oil and season with salt and pepper, place them on a baking sheet flesh side up and roast in oven for 40-45 minutes. 3. While you squash is roasting, cut open the casing to the Italian sausage links and cook meat in a medium sized skillet on medium heat breaking apart the meat. Once the sausage is cooked, drain the fat from the skillet. 4. Return to heat and add the garlic and shallot to the sausage, cook for 3-5 minutes to tenderize the shallot. Season with salt and pepper. 5. Add the chopped kale and combine until kale is cooked down. Remove the skillet from heat. 6. When the spaghetti squash is done in the oven, remove from the baking sheet and let cool enough to be able to handle. Take a fork to the cooked flesh of the squash and flake apart. 7. Add cooked spaghetti squash and sausage mixture to a bowl, season with red pepper flakes to add some heat, and enjoy!