How to Prepare Yummy Spaghetti squash with kale and sausage

Spaghetti squash with kale and sausage. Then stand the squash up on one of the ends to stabilize it, and cut the squash in half, top to bottom. My spaghetti squash with pesto, peas and shrimp is a great light all-in-one meal. 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.

I began with a recipe from Giada De Laurentiis, but replaced artichokes with kale. Sausage and kale is a classic combination with pasta, and the sun-dried tomatoes add a deep sweetness. As evidenced by this creamy sausage spaghetti squash, and this spaghetti squash margherita, and vegetarian chili with spaghetti squash. You can have Spaghetti squash with kale and sausage using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Spaghetti squash with kale and sausage

1. Prepare 1 each of Spaghetti squash.
2. You need 1 packages of chicken sausage or any kind of ground sausage.
3. Prepare 1 bunch of kale.
4. Prepare 1 each of yellow onion.
5. It's 4 clove of garlic.
6. It's 1 of salt and pepper.
7. It's 1 of olive oil, extra virgin.

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. In same skillet over medium heat, melt butter and whisk in flour.

Spaghetti squash with kale and sausage instructions

1. 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.
2. While that is on the oven add some olive oil to a pan then your onions diced and garlic sauteed until onions are translucent.
3. Add sausage and cook until brown.
4. Add your kale chopped up and cook until the kale starts to welt. Put aside.
5. 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!.
6. Enjoy!.

Flip the squash over on the sheet pan, cut side up, and fill each half with the sausage mixture. Remove strands of squash from vessel and add them to the pan. Mix thoroughly and check for seasoning again. You may need more salt and pepper at this point. Fill each squash vessel with the medley of squash, sausage, and kale.