Ingredients: |
Ingredients: 2 medium spaghetti squash
2 t extra-virgin olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 lb hot Italian turkey sausage
1 large bunch kale, trimmed off stalk and roughly chopped
1/2 t salt, divided
1/4 t black pepper, divided
1/2 c Parmesan cheese, divided
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Directions: |
Directions:Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and spray wtih cooking spray.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. (For easier cutting, you can microwave each squash about 5 min to soften it.)
Place each squash half, cut side down, on baking sheet.
Bake for 30-40 min, untill the squash is tender. (Exact timing will depend on the size of your squash. You'll be able to tell by pushing on the outside or putting a fork into the inner strands of the inside of the squash if it's tender.)
While the squash is cooking, prep the filling.
Heat olive oil in a large skillet over medium heat. Add onion and saute for 2-3 min, until tender. Add garlic and saute another 30 sec.
Add sausage and cook until well browned on both sides and cooked through, breaking it up with your spatula as it cooks, about 7-8 min total. (While the sausage is cooking, prep kale.)
Next, add the kale to the pan and stir to combine and help it wilt down. Season with 1/4 t salt and 1/8 t pepper.
Once kale is wilted, turn off heat and set the pan aside.
When the spaghetti squash is cooked, season the inside of each squash with the remaining salt and black pepper. You can either use a fork to pull out the strands of each squash first or you can add the kale and sausage stuffing right on top.
Sprinkle each stuffed spaghetti squash with 2 T of Parmesan cheese.
Return teh spaghetti squash to the overn at 400 degrees for about 5-7 min to melt hte cheese and get everything warmed through. |
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