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Spaghetti Squash with Kale and Salmon
Cholesterol Rx and Phase 3
Serves 2 | Prep time: 15 minutes | Total time: 1 hour
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, diced
- 1 medium spaghetti squash
- 6 cups chopped kale, tightly packed
- 2 garlic cloves, minced
- 1 teaspoon tamari
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon ground black pepper
- 1 12-ounce canned salmon
Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon grated fresh ginger
- Sea salt and pepper to taste
Directions
- Preheat oven 350 Fahrenheit.
- Cut out the ends of the spaghetti squash, and carefully cut it in half, lengthwise. Remove and discard seeds.
- Lightly brush the two squash halves with 1 tablespoon of the olive oil. Place on a large baking sheet, cut side up, and bake for an hour or until the squash is fork tender. Remove from the oven and set aside.
- Meanwhile, heat the other tablespoon of olive oil in a large skillet. Add the onion and cook over medium heat, 3 to 5 minutes until translucent. Add the garlic, ginger, kale, tamari and pepper. Mix well.
- Continue cooking for about 5 minutes until kale is tender. Add salmon and toss gently until heated through, 2 to 3 minutes.
- Prepare the dressing by whisking all the ingredients together in a large bowl.
- With the help of a fork, scrape the squash to remove the strands and transfer it to the bowl with the dressing. Gently toss until well combined.
- Divide spaghetti squash on 2 plates; top with kale and salmon mixture.
Cholesterol Rx and Phase 3
Serves 2 | Prep time: 15 minutes | Total time: 1 hour
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, diced
- 1 medium spaghetti squash
- 6 cups chopped kale, tightly packed
- 2 garlic cloves, minced
- 1 teaspoon tamari
- 1 teaspoon grated fresh ginger
- 1/8 teaspoon ground black pepper
- 1 12-ounce canned salmon
Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon grated fresh ginger
- Sea salt and pepper to taste
Directions
- Preheat oven 350 Fahrenheit.
- Cut out the ends of the spaghetti squash, and carefully cut it in half, lengthwise. Remove and discard seeds.
- Lightly brush the two squash halves with 1 tablespoon of the olive oil. Place on a large baking sheet, cut side up, and bake for an hour or until the squash is fork tender. Remove from the oven and set aside.
- Meanwhile, heat the other tablespoon of olive oil in a large skillet. Add the onion and cook over medium heat, 3 to 5 minutes until translucent. Add the garlic, ginger, kale, tamari and pepper. Mix well.
- Continue cooking for about 5 minutes until kale is tender. Add salmon and toss gently until heated through, 2 to 3 minutes.
- Prepare the dressing by whisking all the ingredients together in a large bowl.
- With the help of a fork, scrape the squash to remove the strands and transfer it to the bowl with the dressing. Gently toss until well combined.
- Divide spaghetti squash on 2 plates; top with kale and salmon mixture.