Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
This vibrant dish is a fantastic, gluten-free alternative to pasta!
Creamy Spaghetti Squash with Kale
Creamy Spaghetti Squash with Kale
Ingredients
Ingredients
- 1 spaghetti squash cut in half lengthwise, seeds removed
- coconut oil for greasing
- 1 14.787 tbsp ml extra virgin olive oil
- 1 sweet onion chopped
- 3 3 cloves garlic minced
- 1 4.929 tsp ml oregano
- sea salt to taste
- ground black pepper to taste
- 2 480 cups ml kale stems removed
Instructions
Instructions
- Preheat oven to 400 degrees F. Rub insides of squash halves with coconut oil. Place face down on a large baking dish, and bake for about 15 minutes, or until squash is tender.
- As squash is cooking, heat olive oil in a pan over medium heat. Add onions and let cook for 2-3 minutes. Add garlic and stir frequently.
- When squash is done cooking, remove from oven and let cool. Scoop out pulp and add it to the pan with the garlic and onions.
- Add spices. Stir well and let flavors mix for 3 minutes.
- Add kale and cook uncovered for about 10 minutes, until kale is soft.
