Category: Pork -

Roasted Spaghetti Squash with Sausage and Kale     

Ingredients:
3 Tbsp olive oil
One 3-pound spaghetti squash
1 pound Italian sausage
1/2 cup minced red onion
3 cloves garlic, minced
1 to 2 cups kale, remove tough spines and chop
1 cup coarsely grated Parmesan cheese
1 Tbsp finely chopped fresh oregano
Kosher or sea salt
Freshly ground black pepper

Preparation:
Preheat oven to 375°F. Line a baking sheet with parchment paper. With a sharp knife, slice off 1/2-inch from the ends of the spaghetti squash. Then stand the squash up on one of the ends to stabilize it, and cut the squash in half, top to bottom. Scoop out any seeds and stringy bits inside, oil the cut sides of the squash, and place the squash halves cut-side down on the lined sheet pan. Poke the tops of the halves with the tip of a sharp knife. Bake for 35 to 45 minutes until you can easily poke the sides of the squash with a fork. Remove from oven and let sit until cool enough to handle. Then using the tines of a fork, scrape out the "spaghetti"-like strands of the squash to a bowl.

In a large pot, brown the sausage and onion. When nearly done, add garlic and cook until fragrant. Add kale and cook until wilted. Add the spaghetti squash strands to the sausage mixture and stir to combine, cook until the squash is heated through, about a minute. Remove from heat and add the grated Parmesan cheese and oregano. Season with salt and pepper to taste. Serve immediately.

Date added: 2013-10-27
Number of visits: 2577