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Spaghetti Squash Sauté

Spaghetti Squash Sauté

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time:

Total Time:

Servings: 6 serving

Calories: 107 kcal per serving

Ingredients

  • 1 ¼ - Spaghetti Squash
  • 3 Cups - Fresh Chopped Kale
  • ½ Cups - White Onion
  • 2 Cups - Carrots
  • Garlic Salt
  • Pompeian Organic Extra Virgin Olive Oil Spray

Instructions

  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.
  2. Cut it carefully lengthwise, then scoop the seeds out.  Use a fork to scrape the spaghetti squash out and set aside.
  3. Spray a medium-sized skillet with the Pompeian Extra Virgin Olive Oil Spray and then add in the squash, kale, onion, and carrots.
  4. Mix in about 1 tsp of garlic salt or to taste.
  5. Saute this for about 10 minutes until the veggies are soft and the kale is wilted.
  6. Serve.

Nutrition

Energy: 107 kcal | Total Fat: 2 g | Saturated: 1 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 23 g | Fiber: 6 g | Sugars: 9 g | Proteins: 3 g | Sodium: 418 mg | Polyunsaturated: 1 g | Monounsaturated: 2 g

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