Friday, January 9, 2015

Food I Ate Fridays - Sausage, Kale and Spaghetti Squash Boats

Sausage, Kale, and Spaghetti Squash Boats- this is such a soul satisfying dish! I make it every chance I get. So YUMMY!

Ingredients

1 medium spaghetti squash or 2 small spaghetti squash
1 1/2 lbs. Italian chicken sausage, casings removed (We got spicy)
1 yellow onion, diced
4 cloves garlic, minced
1 bunch kale
3 tbsp extra virgin olive oil, plus more for drizzling
Salt and pepper
2 tbsp pine nuts, roasted (almonds worked just fine as well)
2 tbsp fresh parsley, chopped


Directions

Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.

Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.

Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.



You guys... I love spaghetti squash.  My mom used to make it with just butter and salt and pepper and that was when my love started.  Squash is ending its season right now, but you can still find some if you want it bad enough :)  This turned out delicious and you should definitely give it a try.

Oh and always trying to give credit where it is due!  I found this recipe through Pintrest and it led me to this blog (which is also where I stole the picture from).  

Eat well my friends and have a lovely weekend!

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