Ingredients:

1/3-1/2 cup Extra Virgin Olive Oil

1 medium onion (chopped)

4 heads of garlic (chopped)

5 large leaves of kale

1/2 head of cauliflower

1/2 cup Kalamata olives

1 medium sized spaghetti squash

1 spring of dried or fresh rosemary (take stem out)

1/2 tsp pink Himalayan salt

1/4 tsp kelp flakes

Black pepper to taste

Instructions:

Step #1:  Preheat oven to 350 F.

Step #2:  Cut spaghetti squash in half and take seeds out of middle.

Step #3:  Place squash upside-down on baking sheet and bake for 45-60 minutes. Stick a fork in it to test and see if it's ready.  If the fork slides through easily, it is done.

Step #4:  While the squash is cooking, chop onion.   Sauté onion in cast iron skillet with 1/4 cup EVOO on very low until translucent.

Step #5:  Chop garlic and add to the onion mix, stir for a few minutes to bring out flavor.

Step #6:  De-stem kale and chop.  Cut cauliflower into small crowns.

Step #7:  Increase temperature on stove top to med low.  Add kale and cauliflower to the skillet and cook until kale and cauliflower are softened, but not over-cooked.

Step #8:  Cut Kalamata olives in half.   Add the remaining ingredients when vegetables are cooked.

Step #9:  Take squash out of oven.  Using a large fork, scoop out the "spaghetti" and place in large bowl.

Step #10:  Mix "spaghetti" with the remaining EVOO.   Toss the vegetable mixture in and serve.

Servings:  Makes 4-6 servings

***The nutrition info for this recipe is based on the linked ingredients above**