Turkey sausage keeps this roasted spaghetti squash with sausage and kale on the healthier side. The strands are tossed with sautéed onions, kale, and parmesan cheese.
BE PICTURED IN; CHARACTERIZED IN:
Spaghetti squash is a winter squash like no other. When you cook it and scrape it off with a fork, the flesh peels off like noodle ribbons, hence the name. The taste is light and the texture almost a little crunchy.
When I saw this recipe in my friends Todd Porter and Diane Cu’s stunning cookbook Bountiful of recipes inspired by their garden, I couldn’t wait to dive into it!
I tweaked it very slightly, adding a cup of chopped kale for some greens, and using chopped red onions instead of shallots. Score! Thanks Diane and Todd, this recipe is fabulous.
Fried spaghetti squash with sausage and kale
Recipe adapted from and published with permission of the authors of Bountiful: Recipes Inspired by Our Garden by Todd Porter and Diane Cu.
ingredients
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3 tablespoon Extra virgin olive oil
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1 (3 pounds, 1.4kg) spaghetti squash
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3/4 pounds (340G) turkey sausage (or any favorite sausage), loose or removed from casings
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1/2 Cup chopped Red onion
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3 cloves garlicchopped
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1 to 2 cups thinly sliced Kale
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1 cup (100G) rough grated parmesan cheese
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1 tablespoon finely chopped Fresh oregano
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kosher or sea-salt
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Fresh ground black pepper
method
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Preheat the oven and prepare the pan:
Preheat the oven to 190°C. Oil a sheet pan with a tablespoon of the oil or line the sheet pan with Silpat.
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Prepare spaghetti squash:
Using a sharp chef’s knife, snip 1/2 inch off the ends of the spaghetti squash. Then, stand the squash on one of the ends to stabilize it and cut the squash in half, top to bottom.
Remove any seeds and stringy bits inside and place the squash halves, cut-side down, on the oiled or lined sheet pan. Prick in half with the tip of a sharp knife.
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Bake:
Bake at 190°C (375°F) for 35 to 45 minutes, until you can easily pierce the sides of the squash with a fork. Remove from the oven and let rest until cool enough to touch. Then, using the tines of a fork, scrape the “spaghetti”-like strands of squash into a bowl.
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Sauté onions, garlic and kale:
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onions and cook until soft, 2 to 3 minutes. Then add the garlic and cook for another minute.
Add the sliced kale and cook for a minute or two.
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Add Sausage:
Add the sausage and cook, without stirring, until the sausage begins to brown, then stir and continue to cook, stirring occasionally, until the sausage pieces are cooked through, about 2 to 3 minutes.
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Add the spaghetti squash strands:
add to sausage mixture and stir, cook until squash is warmed through, about 1 minute.
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Add parmesan and oregano:
Remove from the heat and add the grated parmesan and oregano. Season with salt and pepper. Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 492 | calories |
| 27g | Fat |
| 34g | carbohydrates |
| 32g | protein |
