Spaghetti Squash, Kale and Sausage Bake

Hubby requested more casseroles for dinners, and I promptly ignored him for a couple months.  I couldn’t picture anything past ‘cream-o-glop’ soup, diced chicken and frozen vegetables.  Imagine my glee when a friend introduced me to PaleOMG site and I found her recipe for sausage spaghetti squash bake. I was excited there was kale AND squash in the dish, fingers crossed hubby thought it was good too.

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I love this dish because it came together in 5 minutes, perfect for our weekday routine.  I did some prep work on Sunday and had a great meal on Wednesday.  On a lazy day, bake your squash for 50-60 minutes and crumble your sausage (I squish the ground sausage out of the casings, but that’s just me..)  The day of, toss together with a few other ingredients and your done!

To prep your squash: Cut lengthwise,  scoop out innards, and bake cut-side down in a 1/4 inch of water for 50-60 minutes at 350 degrees.  When cool rake squash with a tines of a fork.  Store your spaghetti squash in a container in fridge till ready to use!

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• 2-3 cups cooked spaghetti squash (1 large squash)
• 2-3 cups chopped raw kale (1 bunch)
• 1/2 cup liquid (beef/chicken broth or coconut milk)
• 1/2 pound cooked and crumbled turkey sausage
• 1/2 cup shredded cheese (Parmigiano works nice, so would Gouda or whatever is in your fridge)
• 1 egg
• 1 Tbs pesto (store bought or fresh)
• salt, pepper, red pepper flakes, minced garlic, Italian seasonings

Preheat oven to 350 degrees.  In a large skillet, add a swirl of olive oil, red pepper flakes, garlic and kale.

Saute for 3 minutes and add your beef broth.  Saute 3 minutes more until kale is wilted and soft, and some of the liquid has absorbed.

Add your seasoning, pesto, salt and pepper, and cooked ground sausage, stir 1-2 minutes more.

Crack your egg into your spaghetti squash and stir to combine.

Turn off the heat and add your egg+squash mixture to your kale and sausage and stir everything together, making sure everything is combined.

Transfer mixture to a Pyrex dish or bake in your skillet.  Sprinkle top of mixture evenly with cheese and freshly ground pepper, bake for 10 minutes or so, until cheese has melted and the dish has set up.

Serve along side a fresh salad!

You could top this anyway you like, a little sour cream, some salsa, fresh avocados, hot sauce..?

Hubby and I both enjoyed it, will be making again soon I’m sure! Enjoy