1 Spaghetti Squash
2 Cups Bone Broth
2 Grass Fed Kielbasa Links
1 Red Bell Pepper
½ Large Red Onion
1 Large Yellow Zucchini
2-3 Sprigs Fresh Parsley
1 Tbls. Garlic Powder
1 Tbls. Himalayan Pink Salt
1 Tbls. Ground Black Pepper
Preheat oven to 375 degrees.
Cut spaghetti squash in half and scoop out the seeds.
Meanwhile, slice red bell pepper and red onion lengthwise.
Cut zucchini and kielbasa into ½ inch slices.
Heat a medium pan and add avocado oil.
Once warm, saute red bell pepper and yellow zucchini. Cook for 8-10 minutes.
Then, add kielbasa and red onion. Cook for 8 minutes.
Season with garlic powder, salt, and pepper (add your favorite seasonings)
Pour in the bone broth, reduce heat to low, and place a lid on the pan. Let this simmer for 20 minutes.
Pull your spaghetti squash out of the over (be careful they are hot!) Pour water out that builds up.
Using a fork, scrape the inside of the spaghetti squash, making spaghetti like noodles.
Add your kielbasa and vegetable mixture inside spaghetti squash.
Top with fresh chopped parsley.
Serve and enjoy.