Monday, April 23, 2012

Spaghetti Squash with Sausage, Kale, and Sun-Dried Tomatoes

Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes

Since my first experience with spaghetti squash, I have been eager to try it again. This recipe is more of a complete meal and very easy to make. You just have to give yourself enough time because the roasting of the squash takes a while. I made a few changes to lighten things up, but it's still a substantial meal that will have you feeling full. There was quite a bit of the sausage mixture left after a few servings of this. The leftovers were great, re-heated and topped with a fried egg.

One year ago: Brunch at Vu
Two years ago: Brown Sugar Ice Cream
Three years ago: Asparagus with Blood Oranges

Spaghetti Squash with Sausage, Kale, and Sun-Dried Tomatoes
(Adapted from Serious Eats)

*Note: If you can't find sun-dried tomatoes not packed in oil, use oil-packed tomatoes and replace the olive oil with oil from the tomato jar.

Makes 4 servings

1 small spaghetti squash (about 2 pounds)
2 tablespoons extra virgin olive oil, divided
Salt and pepper
4 cloves garlic, minced
12 ounces spicy Italian chicken
10 ounces chopped kale
1/2 cup low-sodium chicken broth
3 ounces julienned sun-dried tomatoes not in oil
1/4-1/2 teaspoon red pepper flakes, depending on your taste
1/4 cup grated Parmesan cheese
4 ounces fresh mozzarella, diced

Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper. Place the squash on the sheet, and roast for 45 minutes to 1 hour, or until a paring knife is easily inserted in the center of the squash.

Cut the squash in half lengthwise. Scoop out the seeds with a spoon. Scrape the sides of the squash using a fork to remove the spaghetti. Toss the squash with one tablespoon of olive oil. Season the squash with salt and pepper and set aside.

When the squash has about 30 minutes left to cook, heat the remaining olive oil in a large skillet. Add the sausage and garlic and cook, stirring often, until the sausage is cooked through, about 12 minutes. Remove the sausage from the pan with a slotted spoon

Add the kale and chicken broth to the pan and cover. Cook for about 5 minutes until the kale has wilted. Add the sausage back to the pan along with the tomatoes, red pepper flakes, and Parmesan cheese to the skillet, tossing to combine. Adjust the seasonings to taste.

Serve the sausage mixture on a bed of spaghetti squash, dotted with pieces of mozzarella cheese.

Printable Recipe

Stumble Upon Toolbar


Kristina Vanni said...

Yum! What a great healthy version of a dish suitable for any night of the week!

Erica said...

Fabulous! In a pinch, I micro my spaghetti squash. That way, it only takes ~10-12 minutes~

LetMeEatCake Eat With Me! said...

spaghetti squash intimidates me for some reason but i've wanted to try it. if i find some time to wait for it to roast i'll have to give it a go!

marla said...

I do this kinda thing often too + LOVE it!!

Joanne said...

spaghetti squash is the one winter squash I just don't give enough love to! With this combo of flavors and ingredients though, I could see myself eating it over and over and over...

The Duo Dishes said...

It does take some time to roast, but once you get all of the goodness out, you find that it's worth it. Usually there's enough in there to stretch out for a very filling meal when you add other ingredients. Good one!