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This recipe has become a fan favorite amongst my familly and friends and is now requested for Thanksgiving every year! Kale and sweet Italian sausage are the perfect match for simple, healthy spaghetti squash. Convert spaghetti squash doubters into believers with this recipe! Save by Heather Schmitt-González Prep Time: 10 minutes Cook Time: ~1 hour Ingredients (serves 4) 1 med-large Spaghetti Squash 12 oz. sweet Italian sausage (pork, chicken, or turkey) 1 shallot, minced 1 fat clove garlic, minced 1 large bunch kale big pinch crushed red chiles sea salt freshly ground black pepper freshly grated Parmesan cheese Instructions Preheat oven to 350° F. Line a baking sheet with a silicone mat or parchment paper. Cut the tip and the tail off of the squash and then cut in half lengthwise. Scoop out the seeds. Set both halves, cut side down, on the prepared baking sheet. Roast for 45 minutes - 1 hour, or until tender (the tip of a small, thin-bladed knife should slide in easily). Set aside for a few minutes, until cool enough to handle. When the squash is getting near the end of its cooking time, set a large skillet over medium to medium-high heat and add the sausage. Cook, stirring as needed to break up, until cooked through and a bit brown.  Add shallots and garlic and saute for another minute or two, until soft. Pull the large, woody stems from the kale, and slice the leaves into thin ribbons. Add to the skillet along with the crushed red chile flakes and cook, stirring until tender and just cooked through. Season to taste with salt and pepper. Use a fork to scrape the still warm squash into strands. Arrange on a serving platter. Scoop the sausage and kale mixture over the top. Grate some Parmesan over the top of everything and serve. And enjoy immensely. note: If you have leftovers, this is just as good heated up the next day.

I found this recipe on Pinterest and it was great! It's also fitting as we enter Cold and Flu season and want to keep our bodies healthy! Soup was really filling and lots of flavor! Detox Immune-Boosting Soup This Detox Immune-Boosting Chicken Soup is the perfect remedy for flu season filled with antioxidants that boost immunity and keep you warm all winter long! Yield: 8 Servings Prep Time: 5 mins Cook Time: 30 mins Total Time: 35 mins Ingredients 2 Tbsp olive oil 1 onion, chopped 3 large celery stalks, chopped 2 large carrots, peeled and chopped 1 cup mushrooms, sliced 10 cloves garlic, minced 8 cups chicken stock 2 bay leaves 1/2 tsp. turmeric 1/2 tsp. crushed red pepper 1 1/2 tsp. sea salt 1 (15 oz) can chickpeas, drained and rinsed 3 cups shredded rotisserie chicken 2 cups baby kale leaves Instructions In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes. Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes. Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy! Nutrition Facts: Serving Size: 1 1/2 cups Calories: 249 Sugar: 3.5 g Sodium: 1,714.3 mg Fat: 10.2 g Saturated Fat: 2.2 g Carbohydrates: 20.6 g Fiber: 4.1 g Protein: 18 g * Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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