Marinara and Kale Stuffed Spaghetti Squash Bowls

Roasted spaghetti squash stuffed with marinara, kale and cottage cheese makes for a comforting meal that’s high in protein and low in carbs!

4 small or 2 large spaghetti squash
2 tablespoons + 2 teaspoons extra virgin olive oil, divided
1 large onion, diced (approx. 2 cups)
4 garlic cloves, minced (approx. 1 tablespoon)
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt & pepper
pinch of crushed red pepper (optional)
1 bunch of kale, stem removed and chopped (approx. 2 cups packed)
25 ounces marinara
16 ounces low-fat (or non-fat) cottage cheese
1 cup shredded Italian blend cheese for topping

View the full recipe at Making Thyme for Health →