• 1 small yellow onion, minced
• 1/4 cup extra virgin olive oil
• 1 cup organic low-sodium vegetable broth
• 1 cup Nature’s Greens® Kale 
  
• 1 pint grape tomatoes, sliced in half
• 1 medium green bell pepper, minced
• 1 tablespoon minced garlic
• 1 tablespoon salt-free Italian herb seasoning
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/2 tablespoons fresh squeezed lemon juice
• 1 pound rotisserie chicken, diced
• 1 medium spaghetti squash
• 8 small fresh basil leaves

Preheat oven to 350 F. Slice spaghetti squash in half and remove seeds. Place cut side down in a baking pan and roast in oven for 40 minutes. Cool for 5 minutes and then rake squash lengthwise with a fork to remove strands. In a large pan over low heat, sauté onion in olive oil and broth until translucent. Add kale, tomatoes, bell pepper, garlic, Italian herbs, black pepper, and lemon, and sauté until tomatoes are tender. Add shredded chicken to reheat through. Toss with spaghetti squash, and just before serving garnish with fresh basil.

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.