2medium applessuch as Gala or Fuji, cored and chopped small
1medium yellow onionchopped small
2cupschicken cooked and chopped
Sea salt and black pepperto taste
Preheat the oven to 400ºF. Place the spaghetti squash on a baking sheet and prick them all over with the tip of a sharp knife. Bake for about 1 hour or until the squashes are tender when pierced with a knife. Remove from the oven and set aside.
Heat the oil in a large skillet over medium heat. Add the kale, apples, and onion. Cook, stirring occasionally, for 5-8 minutes until the onion is soft and translucent. Add the poultry seasoning and allspice. Stir for 1 minute. Add the chicken and chicken broth. Bring to a simmer and cook at a rapid simmer for 3-5 minutes until some of the broth evaporates. Season to taste with salt and pepper.
Cut the spaghetti squash in half and scoop out the seeds. Using a fork, rake the flesh of the squash into spaghetti-like strands. Serve the spaghetti squash topped with the chicken, kale, and apple mixture.