Spaghetti Squash with Sausage and Kale


1 large spaghetti squash

1 lb. sweet Italian sausage, casings removed

1 medium sweet yellow onion, diced

8 cloves garlic, thinly sliced

1 lb. kale, ribs and stems removed, torn
Or sub with spinach, chopped

1/2 teaspoon crushed dried red pepper (optional)

1/4 cup olive oil, plus 2 tablespoons

1 cup Parmesan cheese, shredded

1/4 cup Pecorino Romano cheese

salt and pepper to taste

Preheat your oven to 425.

Slice spaghetti squash in half, remove seeds.

Put halves cut-side up, then drizzle a tablespoon of olive oil and season with salt and pepper.

Bake for 35 for 40 minutes, until you can remove squash strands with a fork.

Let cool, then scrape squash with a fork, and set strands aside.

While squash is bakinging, warm a pan on over medium heat.

Add sausage, breaking it up into small pieces.

Cook until golden brown for8 to 10 minutes, then remove from heat and set aside.

Discard all but 2 to 3 tablespoons of fat from the pan.

On medium heat, add onion and cook for 8 for 10 minutes until onion begins to brown.

Add garlic and saute for 1 minute.

Add kale and cook until wilted and turns bright green, for 6 to 8 minutes.

Add crushed red pepper, then season to taste with salt and pepper.

Return sausage to the pan, then cooked spaghetti squash, and mix well.

Drizzle remaining 1/4 cup of olive oil on spaghetti squash, then add cheeses, stir to combine.

Season to taste, then serve hot and enjoy!
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