Sausage & Kale Spaghetti Squash Skillet

Monday, November 2, 2015

serves 4

What You Need
1 lb Italian sausage
1 medium spaghetti squash
Olive oil
1 bunch of kale, de-stimmed and chopped
1/2 red onion, thinly sliced
1/3 cup chicken broth
1/2 cup coconut milk, or milk of choice
4 garlic cloves
4 TSP Italian seasoning 
Salt
Pepper

Directions
1. Preheat oven to 400°
2. Microwave spaghetti squash for 4 minutes. Remove and cut in half lengthwise. Discard seeds and place squash on rimmed baking sheet. Drizzle with olive oil, salt, and pepper. Flip over, face down, and bake for 45-50 minutes. Once done, set aside and let cool. Keep oven on.
3. While squash is cooling, melt the olive oil in a large skillet over medium heat. Add sausage and cook until no longer pink. Put on separate plate and set aside.
4. In the same skilled add a little olive oil if needed, and add onion. Saut√© for 2-3 minutes and then add garlic, kale, and Italian seasoning. Cook 2-3 minutes or until kale is starting to wilt. 
5. Next, reduce heat to a simmer and add coconut milk and chicken broth. Stir well. Let simmer for 4 minutes and then remove from heat.
6. Now, scrape out the inside of the spaghetti squash using a fork. It should look like thin pasta. Stir into the skillet along with cooked sausage. 
7. Add skillet to the oven and cook for an additional 15-20 minutes or until the top is slightly brown and crispy. Enjoy!

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