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Roasted Spaghetti Squash with Sausage and Kale

By avelyne | In Recipes | on January 3, 2014

With the impending nutrition challenge around the corner, I thought I’d provide you with another Whole 30 friendly recipe to have handy.  I tried this recipe back in October and found it easy and quick to make.  Spaghetti Squash is a great winter squash and you can keep it in the fridge for a couple days without worrying about it going bad.

INGREDIENTS

  • 3 Tbsp olive oil
  • One 3-pound (1.4 kg) spaghetti squash
  • 3/4 pound (340 g) turkey sausage (I used the Italian chicken sausage at Sprouts)
  • 1/2 cup minced red onion
  • 3 cloves garlic, minced
  • 1 to 2 cups thinly sliced kale (Trader Joe’s has a pre-rinsed, pre-chopped bag if you are looking to cut time)
  • 1 cup (100 g) coarsely grated Parmesan cheese (eliminate to be compliant with Whole 30)
  • 1 Tbsp finely chopped fresh oregano
  • Kosher or sea salt
  • Freshly ground black pepper

Directions can be found here.

IMG_1762

Finished product

 

In other news: Come cheer on Coach Holley tomorrow at the 2014 TCA New Year’s Weightlifting Meet.  This will be a USAW sanctioned event.  She’ll be in Session 2 with the first lifts starting at 11am.  Good luck Holley!

Location:

Team CrossFit Academy 205 W. Duarte Road, Monrovia, CA 91016

 

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WOD 01.03.2014

Press 3 x 5

Partner WOD

  • Run 400m together
  • Rest 1 minute when both partners return
  • Then, complete 4 x 240m Runs each, relay style. (One athlete runs while the partner rests. Tag partner and switch)

 

4 Comments to "Roasted Spaghetti Squash with Sausage and Kale"

  • M^2 says:

    January 3, 2014 at 7:16 AM -

    Go get em!

  • Tina says:

    January 3, 2014 at 8:41 AM -

    Go Holley!!! Get it!!

  • Nathalia says:

    January 3, 2014 at 5:05 PM -

    Good luck coach Holley!!!!!!

  • Trudy says:

    January 3, 2014 at 9:37 PM -

    Good luck Holley!

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