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!
1spaghetti squashcut in half lengthwise, seeds removed
coconut oilfor greasing
114.787
tbsp mlextra virgin olive oil
1sweet onionchopped
33clovesgarlicminced
14.929
tsp mloregano
sea saltto taste
ground black pepperto taste
2480
cups mlkalestems 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.
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Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
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