Ingredients
1 medlarge Spaghetti Squash
12 oz. sweet Italian sausage
1 shallot, minced
1 fat clove garlic, minced
1 large bunch kale
big pinch crushed red chiles
sea salt freshly ground black pepper
freshly grated Parmesan cheese
Instructions
1. Preheat oven to 350° F. Line a baking sheet with a silicone mat or parchment paper. 2. Cut the tip and the tail off of the squash and then cut in half lengthwise. Scoop out the seeds. Set both halves cut side down, on the prepared baking sheet. Roast for 45 min/1 hr until tender (knife should easily slide in through skin) Set aside for a few minutes, until cool enough to handle. 3. When the squash is getting near the end of its cooking time, set a large skillet over medium to medium-high heat and add the sausage. Cook, stirring as needed to break up, until cooked through and a bit brown. Add shallots and garlic and saute for another minute or two, until soft. 4. Pull the large, woody stems from the kale, and slice the leaves into thin ribbons. Add to the skillet along with crushed red chile flakes and cook, stirring until tender and just cooked through. Season to taste with salt and pepper.
5. Use a fork to scrape the still warm squash into strands. Arrange on a serving platter. 6. Scoop the sausage and kale mixture over the top. Grate some Parmesan over the top of everything and serve. And enjoy immensely.
Spaghetti Squash Gratin with Kale and Italian Sausage
Author: Heather Schmitt-González
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