Today's stuffed spaghetti squash with sausage and kale is still healthy and fairly light, but it's also a nod to the coming cold weather and the need for all things comfort food.
But rather than search for a recipe designed for spaghetti squash, I decided to take a recipe for real pasta and see if the replacement would still taste good.
I began with a recipe from Giada De Laurentiis, but replaced artichokes with kale.
Ingredients of Spaghetti squash with kale and sausage
- It's 1 each of Spaghetti squash.
- It's 1 packages of chicken sausage or any kind of ground sausage.
- Prepare 1 bunch of kale.
- It's 1 each of yellow onion.
- Prepare 4 clove of garlic.
- You need 1 of salt and pepper.
- It's 1 of olive oil, extra virgin.
Spaghetti squash with kale and sausage step by step
- Slice squash in half and clean out all of the seeds. Drizzle some olive oil and add some salt and pepper.. I did garlic salt and pepper. Bake at 350 with open sides facing up.. bake until you can pierce a fork through it.
- While that is on the oven add some olive oil to a pan then your onions diced and garlic sauteed until onions are translucent.
- Add sausage and cook until brown.
- Add your kale chopped up and cook until the kale starts to welt. Put aside.
- Take out squash and let it cool. Once cooled scrape it out with a fork and it should be stringy. Add to your pot of sausage and mix together!.
- Enjoy!.
As evidenced by this creamy sausage spaghetti squash, and this spaghetti squash margherita, and vegetarian chili with spaghetti squash. And now, today's Sausage & Kale Spaghetti Squash Bowls are even simpler and easier with a short list of ingredients and pretty minimal hands-on time. Fill each shell with the spaghetti squash/kale/sausage mixture. On top of the cheese, evenly divide the remaining kale/sausage mixture between the two boats. Cut the spaghetti squash in half and remove seeds.
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