Garlic Spaghetti Squash With Kale

Course Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Servings 6
Calories 4 kcal


  • 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.
Nutrition Facts
Garlic Spaghetti Squash With Kale
Amount Per Serving
Calories 4 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.03g
Sodium 49mg 2%
Potassium 16mg 0%
Total Carbohydrates 0.5g 0%
Dietary Fiber 0.3g 1%
Sugars 0.1g
Protein 0.1g 0%
Vitamin A 5%
Vitamin C 1%
Calcium 0.3%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.