Spaghetti Squash w/ Sausage, Kale, & Sun-Dried Tomatoes

Monday, June 13, 2016

serves 6

What You Need
1 spaghetti squash
2 TBS olive oil, additional for drizzling
Salt, to taste
Black pepper, to taste
1 lb Italian sausage, casings removed
3 large shallots, diced
4 garlic cloves, minced
1/2 cup dry white wine
3/4 cup sun-dried tomatoes, still packed in oil
1 bunch of kale, removed from stems and chopped
Parmigiano, freshly grated

Directions
1. Preheat the oven to 375°. Slice the spaghetti squash in half lengthwise and scrap out the seeds in the middle.
2. Place spaghetti squash halves, face up, on a rimmed baking sheet. Drizzle with olive oil, salt, and pepper. Then flip them over so the olive oil side is face down. Bake in oven for 45 minutes to an hour or until inside is soft. When cooked and cooled, shred the inside with a fork so that it resembles noodles. Set aside.
3. While squash is cooking, heat 2 TBS of olive oil in skillet over medium heat. Add sausage and cook until brown, using a spoon to break it up. Once cooked, remove from pan and set aside.
4. Using the same skillet, add the shallots and garlic and cook over medium heat until soft, about 3 minutes. 
5. Add wine and let cook until reduced by half and then add the sun-dried tomatoes. Cook for 2 more minutes. 
6. Next, add kale and cook for 5-10 minutes or until all kale is wilted. Add sausage back to the skillet and season with salt and pepper. Add shredded spaghetti squash and stir to combine. Heat until everything is warm and ready to eat.
7. Garnish with some freshly grated Parmigiano and enjoy!

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