Posted by: dinainsuburbia | January 28, 2015

Spaghetti Squash with Chicken Sausage, Onions & Kale

Here’s the first recipe! You’ll need

  • 1 package 5-6 natural & organic chicken sausages any flavors (READ the ingredient list- you don’t know what it is, don’t buy it)
  • 1 medium or 2 small spaghetti squash
  • 1 large Spanish onion, cut in half and thinly sliced
  • 3-4 cloves of garlic, sliced or chopped – it really doesn’t matter
  • 1 package of pre-washed chopped Kale (if you can’t find this- then just get a large bunch of kale- I like to chop the tops and then remove the thick stem from the bottom)
  • 1/4 cup vegetable broth or stock
  • 1 tablespoon olive oil (split equally in half)

pre-heat your oven to 400 degrees.

Prepare the spaghetti squash by slicing them in half long way and scooping out the seeds. Once prepped, place face UP on a cookie sheet and drizzle 1/2 tablespoon across both halves of squash, and then dust with salt & pepper. Flip squash face DOWN and place on cookie sheet and into oven at 400 degrees until fork tender- 35-40 minutes. photo 1-3This can be done in advance- either day before, afternoon, etc. Some people microwave their squash- I don’t do this as I like the flavor that roasting brings to the squash. Plus I sorta find it creepy to use the microwave as a cooking tool.

Once your spaghetti squash is cool to the touch, pull the inside flesh with a fork into a bowl. What you’ll notice (if you’ve never cooked these before) that the squash creates spaghetti-like ribbons. Pull all the squash into a bowl and set aside.

Meanwhile-

In a large, heavy skillet (my favorite is a cast iron) sauté your sausage in 1/2 tablespoon of olive oil until browned (keep in mind a lot of these sausages are already pre-cooked). Once brown, remove from pan and set aside. Throw in your onions and sprinkle with salt & pepper. Make sure your heat is on medium to medium-low. You don’t want to burn the onions, you want to sauté them and get them nice and caramelized. This takes about 10 minutes.

Once caramelized, add your kale on top. It’s going to seem like so much kale, but I promise it cooks down. Just keep smoothing it down with your spoon or tongs, and sprinkle with a little salt. If you have a lot of kale, you may need to add half, let it cook down, and then add a little more. Add in the vegetable stock and keep stirring.

photo 2-3While you’re waiting for your kale to cook down, slice your sausages. I like to get about 8 slices per sausage, but slice it to your preference.

Start mixing the sausage in, add a little salt & pepper.. keep tasting. If you have any fresh parsley this is an awesome addition. It should take about 10 minutes for the kale to cook down.

You can serve this with some quality carbs- brown rice or quinoa. OR add another vegetable like I did- roasted asparagus (coat with olive oil throw on a cookie sheet with salt and pepper and roast in the oven at 400 degrees for 10-15 minutes).

photo 3

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