1/3-1/2 cup Extra Virgin Olive Oil
1 medium onion (chopped)
4 heads of garlic (chopped)
5 large leaves of kale
1/2 head of cauliflower
1/2 cup Kalamata olives
1 medium sized spaghetti squash
1 spring of dried or fresh rosemary (take stem out)
1/2 tsp pink Himalayan salt
1/4 tsp kelp flakes
Black pepper to taste
Step #1: Preheat oven to 350 F.
Step #2: Cut spaghetti squash in half, and take seeds out of middle.
Step #3: Place squash upside-down on baking sheet and bake for 45-60 minutes. Stick a fork in it to test and see if it’s ready. If the fork slides through easily, it is done.
Step #4: While the squash is cooking, chop onion. Sauté onion in cast iron skillet with 1/4 cup EVOO on very low until translucent.
Step #5: Chop garlic and add to the onion mix, stir for a few minutes to bring out flavor.
Step #6: De-stem kale and chop. Cut cauliflower into small crowns.
Step #7: Increase temperature on stove top to med-low. Add kale and cauliflower to the skillet and cook until kale and cauliflower are softened, but not over-cooked.
Step #8: Cut Kalamata olives in half. Add the remaining ingredients when vegetables are cooked.
Step #9: Take squash out of oven. Using a large fork, scoop out the “spaghetti” and place in large bowl.
Step #10: Mix “spaghetti” with the remaining EVOO. Toss the vegetable mixture in and serve.
Servings: Makes 4-6 servings
***The nutrition info for this recipe is based on the linked ingredients above**