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Garlicky Spaghetti Squash with Chicken, Mushrooms, and Kale


1 medium-sized spaghetti squash, roasted
2 tablespoons grapeseed or olive oil
6 large cloves garlic, minced
3 cups baby Portobello mushrooms, chopped into sixths
2 teaspoons fresh thyme, chopped
1 (or two) large chicken breast, sliced into strips
4 cups dino kale leaves, packed
Zest of 1 lemon
¼ teaspoon kosher salt
1/8 teaspoon cayenne pepper, or to taste



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