Detoxifying Margherita Spaghetti with Massaged Kale Salad

Ingredients:

• 1 spaghetti squash

• organic cherry tomatoes

• 1 bunch lacinato kale

• 4 garlic cloves, diced

• olive oil

• lemon juice

• balsamic vinegar

• nutritional yeast

• red pepper flakes

• cracked black pepper

• Himalayan salt

• basil to top

Directions:

One of my favorite weeknight meals, this dish is filled with fiber, nourishing hydration, and a wide range of antioxidants from the variety of colors. The fiber from the spaghetti squash nurtures the gut to help the body naturally detoxify.

Start by preheating the oven to 400°F. Cut spaghetti squash in half, length-wise (which proves to be very difficult for me from time-to-time, so beware), and scrape seeds out of the middle with a spoon. Spread a little bit of olive oil (not too much, so it doesn't get soggy), salt, and pepper on the insides, and place on baking sheet with cut-side facing down. Mix cherry tomatoes with olive oil and add to the same baking sheet (less dishes!). Bake in the oven for 35-40 minutes. Meanwhile, shred kale, leaving out the stems. toss with olive oil, lemon juice, and salt, and massage until kale is broken down and slightly wilted (about two minutes). The lemon juice and salt work together to make the kale more easily digestible (and delicious!) let sit.

When spaghetti squash is ready, take out of the oven and flip the spaghetti squash over or remove from the baking sheet to let cool. In a pan over medium eat, cook garlic cloves in olive oil until browned. Add a dash of balsamic vinegar (more or less, depending on how much acidity you want). Scrape spaghetti squash halves with a fork, adding the spaghetti to the pan. Mix together with garlic and balsamic mixture. Add in cherry tomatoes, stirring to let some of the tomatoes burst. Sprinkle in red pepper flakes, salt, pepper, and nutritional yeast. Serve with the kale salad and top with basil.

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