Spaghetti Squash with Sausage and Kale

Added by Andrea

Prep Time Cook Time

Servings 4

Difficulty Easy

Ingredients

• 2 whole Spaghetti Squash
• 1 package (about 16 Oz. Package) Turkey Sausage
• 3 teaspoons Olive Oil Plus More To Drizzle On Squash
• ½ cups Onion
• ½ cups Red Pepper
• 2 cloves Garlic
• ⅛ teaspoons Red Pepper Flakes
• ¼ teaspoons Italian Seasoning
• ½ cups White Wine
• 1 cup Chicken Broth
• 2 cups Kale
• Parmesan Cheese
• Salt And Pepper

Preparation Instructions

1. Cut the squash in half and cook it cut side up at 375F for about 40 minutes. Let cool then, using a fork, shred the squash out of its shell onto a plate. Sprinkle with salt and pepper and a drizzle of olive oil. Keep warm.
2. While squash cooks, cut the sausage into bite size pieces and brown in olive oil, set aside.
3. To the same pan, adding more olive oil if necessary, saute onion, red pepper, garlic, red pepper flakes, Italian seasoning, and salt and pepper until softened. Deglaze with white wine, then add the chicken broth.
4. Add back in the sausage and simmer until sauce reduces some. Add the chopped kale and simmer until tender.
5. Serve over squash with fresh grated Parmesan cheese and some good bread to sop up the sauce.

Kim's Verdict:

I cooked as written. This one was just okay to me. I had never eaten spaghetti squash before and I have news - it doesn't really taste like spaghetti. Omari and I both didn't really jump over the moon on this one because of the squash. The kale mixture topping was delicious though, that was the part that saved the meal. We may finish this meal by putting the topping over some rice or some (real) spaghetti with a small amount of the spaghetti squash. I don't have the nutritionals on this one, but all the veggies make it a very light dish.