Dinner

Summer Kale and veggie Italian spaghetti squash is for Dinner.

Summer Kale and veggie Italian spaghetti squash takes 15 minutes to prepare.

Summer Kale and veggie Italian spaghetti squash takes 60 minutes to cook.

Summer Kale and veggie Italian spaghetti squash makes 5 servings.

The ingredients for Summer Kale and veggie Italian spaghetti squash are:

1 md - lg spag. squash
2 bell peppers diced any color you like, I use red and yellow
1 md purple onion diced
3-4 cloves of garlic grated
2 tbsp. tomato paste
2 tbsp. EVOO
2 sm zucchini quartered & diced one yellow one green
Kale chopped
1/2 - 1 c chicken stock
1 cup fresh canned tomatoes or fresh canned spag. sauce
red pepper flakes
thyme
fennel
poultry seasoning
salt/pepper to taste
juice of lemon
parm. cheese to top dish

Here is how you make Summer Kale and veggie Italian spaghetti squash:

clean, cut length wise, core. Cook cut side down on foil on baking sheet. 375 for 1hr. Sautee in EVOO onions, peppers, garlic, tomato paste, and seasonings. Add ground turkey mince up meat in pan. Add zucchini and stock cook on lw- med heat until liquid is absorbed. At end of cooking add tomatoes and kale, simmer until kale is cooked to liking. When squash is done take out of oven let cool for 5 mn then shred the squash. I serve squash, parm, meat mixture, more parmServing Size: 4-6 people as well all on it's ownNumber of Servings: 5Recipe submitted by SparkPeople user ASHERIDAN1.

The nutritional information for Summer Kale and veggie Italian spaghetti squash is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 356.7

• Total Fat: 16.2 g
• Cholesterol: 65.8 mg
• Sodium: 490.9 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 7.8 g
• Protein: 22.1 g

Summer Kale and veggie Italian spaghetti squash is Italian cuisine.