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

1. Preheat oven 350 Fahrenheit.
2. Cut out the ends of the spaghetti squash, and carefully cut it in half, lengthwise. Remove and discard seeds.
3. 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.
4. 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.
5. Continue cooking for about 5 minutes until kale is tender. Add salmon and toss gently until heated through, 2 to 3 minutes.
6. Prepare the dressing by whisking all the ingredients together in a large bowl.
7. 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.
8. Divide spaghetti squash on 2 plates; top with kale and salmon mixture.