| INGREDIENTS Spaghetti Squash Medley 1/2 Tablespoon olive oil 1 red bell peppers, thinly sliced 1 cups kale, roughly chopped into small pieces 1/2 medium yellow onion, thinly sliced 2 garlic cloves, minced or pressed 1â„4 spaghetti squash, cooked and separated into strands 1/2 - 14.5 oz can organic, no salt added diced tomatoes, drained 1/2 cup roasted sliced almonds 1/2 Tablespoon dried oregano or Italian seasoning Pinch teaspoon kosher salt Pinch teaspoon black pepper 1/2 Tablespoon balsamic vinegar
| NUTRIENTS Spaghetti Squash Medley Calories: 278 kcal Protein: 9.1 g Fat: 16 g Sugar: 13 g  |
DIRECTIONS
For spaghetti squash medley
Heat a large, nonstick sauteÌ pan over medium heat and add oil. Once hot add in sliced peppers, kale, and onions. Cook until peppers begin to soften slightly, about 2 minutes. Add in garlic, spaghetti squash, tomatoes, roasted almonds, oregano, salt & pepper, and vinegar. Toss with tongs to combine and cook until spaghetti squash is warmed through, about 4 – 5 minutes.
For spaghetti squash medley
Heat a large, nonstick sauteÌ pan over medium heat and add oil. Once hot add in sliced peppers, kale, and onions. Cook until peppers begin to soften slightly, about 2 minutes. Add in garlic, spaghetti squash, tomatoes, roasted almonds, oregano, salt & pepper, and vinegar. Toss with tongs to combine and cook until spaghetti squash is warmed through, about 4 – 5 minutes.
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