Ingredients
Instructions
- Step 1
Begin by placing the spaghetti squash in a dutch oven with enough water to cover it, then turn to medium-high heat and cook on both sides until soft. Once it's cooked, carefully remove from the water.
- Step 2
Cut it carefully lengthwise, then scoop the seeds out. Use a fork to scrape the spaghetti squash out and set aside.
- Step 3
Spray a medium-sized skillet with the Pompeian Extra Virgin Olive Oil Spray and then add in the squash, kale, onion, and carrots.
- Step 4
Mix in about 1 tsp of garlic salt or to taste.
- Step 5
Saute this for about 10 minutes until the veggies are soft and the kale is wilted.
- Step 6
Serve.
Tips & Tricks
Per serving
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