1 large spaghetti squash
Garlic clove minced
A handful of Kale (or 2 stalks) and or spinach, torn
Half of a Yellow or orange pepper chopped coarsely
3-4 kalamata olives chopped
A small handful of sundried tomato (not packed in oil)
3-4 artichoke hearts chopped
Cook spaghetti squash according to directions on the sticker on the squash. I usually cut the squash in half, take out the seeds and bake it in the oven at 400 degrees until the center peels out like spaghetti strips; 20-40 minutes depending on the size of the squash.
Let the squash cool a bit. Scoop out the insides with a fork. It will look like spaghetti.
Saute garlic water, add the rest of the ingredients, cook until tender but not mushy. Add the spaghetti squash and Nicki’s Secret Marinara to the pan, mix and serve.