Thank you @dirtyhoe1976 for the gourds! We made stuffed spaghetti squash and it turned out delicious!
Spaghetti squash, cut in half and hollowed.
Bake, cut side open 50 mins at 375 degrees
#sautee 3 garlic cloves and one whole yellow onion - 5 mins
Add a dash of cayenne for heat -optional
Add 5-7 leaves kale, stems and spine removed and sliced thin like matchsticks - 5 more mins.
Add your favorite marinara - I chose Michaels Brooklyn for the ingredient simplicity and chunkiness 😋
Add bay leaf and simmer.
In another pan, cook completely, your choice of protein. I chose organic free-range ground chicken. A potato masher can be used to help break apart bigger chunks while cooking.
Drain and add to marinara, remove sauce from heat, set aside.
When squash is finished allow to cool so they can be handled with care. (I left mine outside covered for 15 mins. It was 35 degrees :) gently scrape out the inside and add to the marinara - fold in.
Crumble feta and fold in
Gently fold in two hand-fulls of fresh baby spinach.
Scoop marinara, cheese, spinach, protein sauce mix, back into the squash shells, cover in a few more spinach leaves and your choice of cheese. I chose mozzarella- bake at 350, till melty- about 10 mins
Enjoy with people you #love
This dinner took me one hour from start to finish but took only 15 mins to eat with family 😛#foodforthesoul#paleo#twobearfarm