A Great Combo with Spaghetti Squash and Kale

Believe it or not, I had never cooked Spaghetti Squash before and always wondered what it was like. I received one in my CSA box along with a bunch of black Lacinto kale. (also known as Tuscan or Dinosaur kale) I thought they might compliment each other well, so I searched for a recipe that combined the two and sure enough, I found a recipe that created a great combo with Spaghetti Squash and Kale!

This recipe included sausage and our local butcher makes the best varieties, so I selected an Apple Honey Pork Sausage to include in the dish. The instructions supported my favorite way of starting vegetables by roasting the squash in the oven. I don’t think there is an easier way to cook vegetables or a better way to bring out their flavor than roasting them. Other than a stir or two, you generally don’t have to do anything when roasting vegetables except watch that you don’t burn or overcook them!

The recipe was very simple and it resulted in a yummy, extremely healthy dish. Definitely a keeper!

ROASTED SPAGHETTI SQUASH WITH SAUSAGE AND KALE

Ingredients

• 2 Tbsp olive oil
• One 3-pound spaghetti squash
• 3/4 pound apple honey pork sausage (or any favorite sausage)
• 1/2 cup minced red onion
• 3 cloves garlic, minced
• 1 to 2 cups thinly sliced kale (remove the center ribs before slicing)
• 1 cup coarsely grated Parmesan cheese
• 1 Tbsp finely chopped fresh marjoram (or oregano)
• Kosher or sea salt
• Freshly ground black pepper

Directions

1. Preheat oven to 375°F (190°C). Line a sheet pan with parchment or Silpat.
2. With a sharp chef’s 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, 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.
3. 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.
4. Pinch and remove small chunks of sausage from the sausage casings to a plate.
5. In a large sauté pan, heat 2 tablespoons of the olive oil on medium heat. Add the onions and cook until soft, 2 to 3 minutes. Then add the garlic and cook for a minute more. Add the sliced kale and cook for a minute or two. Add the sausage, and cook without stirring, until the sausage starts to brown, then stir and continue to cook, stirring occasionally, until the sausage bits are cooked through, about 2 to 3 minutes.
6. Add the spaghetti squash strands to the sausage mixture and stir to combine, cook until the squash is heated through, about a minute.
7. Remove from heat and add the grated Parmesan cheese and marjoram. Season with salt and pepper to taste. (make sure you taste before seasoning as the sausage may have added its own heat and the cheese may have added salt) Serve immediately.

 (Printable recipe can be found in my recipe index under Side Dishes)