ingredients: spaghetti squash (get them to cut it in half for you at the grocery store – if they’ll do it, it will save you a lot of hassle), sausages, kale, garlic, onion, pine nuts, fresh parsley, sea-salt, black pepper, and olive oil.
pre-heat oven to 400°, scoop out the spaghetti squash seeds, place the pieces of spaghetti squash on a baking tray, season with salt and pepper, and put it in the oven for about 40 minutes.
while the spaghetti squash is in the oven, chop up the garlic, onion, sausages, kale, and parsley. put the garlic and onion in a pan first with olive oil – eventually add the sausage pieces to the mix, then the kale, pine nuts, and parsley.
once the spaghetti squash is ready, fork it out into a bowl and then add the sausage and kale mixture to it. season with salt and pepper.
make your leftovers taste different the next day by adding different spices to it – i recommend rubbed sage.
kale. so good, and so good for you. it’s high in fiber, iron, vitamins a, c, and k, calcium, and filled with antioxidants.
i’ve been putting kale in everything i’ve been eating this week: i’ve blended it into my breakfast fruit-smoothies every morning (you can’t even tell it’s in there, my smoothies seriously taste like ice cream), i put kale in my burrito bowl last night instead of using lettuce, i’ve made kale chips, which are super simple to make (all you have to do is wash and dry kale and remove the leaves from the stems, place the leaves on a baking sheet, drizzle with olive oil, season with sea-salt and pepper, and pop them in the oven to bake), and today, i made a delicious salad, which consisted of chopped organic kale, avocado, chickpeas, agave syrup, freshly squeezed lemon juice, sea-salt, freshly-ground pepper, chopped fresh basil, organic extra-virgin olive oil, and minced garlic.