Bake the spaghetti squash in a bit of water until soft, cool and cut in half, remove seeds and scrape out the squash
Serves 12

1 lb ground mild Italian sausage
1 -1 1/2 teaspoon grushed red pepper flakes/ ½ Tbsp Tex Mex spice
2 tablespoons olive oil
1 large white onion, chopped or 16 g dehydrated chopped onion
3 garlic doves, minced (2 Tbsp roasted garlic paste)
6 cups water
4 cups chicken broth (turkey broth)
2 cups diced zucchini
2-3 cups spaghetti squash (baked ahead of time)
1 cup organic salsa
2 cups fresh kale, stemmed and torn
1 cup heavy cream
Salt and pepper, garlic and onion or powder to attain preferred taste
Shredded pecorino Romano cheese (optional) or parmesan cheese (optional)


In a large pot on medium-high heat olive oil, add the ground sausage and crushed red
pepper flakes. Using a spatula, break up the sausage until it’s cooked through and
browned slightly.

In the same pot, add the chopped onion until the onions become translucent. Add garlic
and cook for an additional 5 minutes.

Add 2 cups of hot water to the pot and stir well. Add the chicken broth and stir to
combine. Then add the remaining 4 cups of water.

Add zucchini and cook until fork tender. Add a little salt to the broth.

After zucchini are done, add the spaghetti squash (which has already been baked to
soften) as well as the salsa.

Add the fresh kale and stir in to allow the leaves to soften slightly.

Add the heavy cream and stir.

Salt and pepper to taste.

Garnish each serving with shredded parmesan or pecorino Romano cheese, if desired.