Spaghetti Squash might be my favorite squash. You don't have the tedious task of peeling it, it bakes in it's own serving dish, it's healthy, and it actually makes a pretty darn good replacement for pasta!
I've recently been working with a local sausage company, Isernio's. They make the product locally, they're delicious sausages, and there's no sugar added! Win-win-win in my book! They sent me some sausage to get me through this Whole30, so I've been dreaming up the best ways to use each specific flavor. The first one I wanted to use was the Chicken Basil and Sundried Tomato Sausage. I was thinking big, bright, Italian flavors in a super easy, healthy recipe. (Where to buy Isernio's)
I decided to pinch off pieces of the sausage to create a sort of meatball. This ensures that they stay juicy and flavorful and they're super cute!
- 1 Spaghetti Squash
- 2 tbsp olive oil, plus more for spaghetti squash
- 4 cloves of garlic, minced
- 1 onion, diced
- 8 oz mushrooms, sliced
- 1 oz sundried tomatoes, sliced
- 2 tbsp capers, rinsed and drained
- 1 pound Isernio's Chicken Basil Sundried Tomato Sausage, casings cut off
- 5 oz kale, roughly chopped (1 bunch)
- Red Pepper Flakes
Preheat your oven to 375 degrees Farenheit. Line a sheet pan with tinfoil and set it aside. Cut your squash length-wise and scoop out all the seeds. (I cut the ends of my squash off just so I could stand it up straight on my cutting board. I find it easiest to cut "down" the squash as it's standing. I've had a few incidences of getting a knife stuck in the middle of a big squash when I'm home alone- very frustrating! This "push down" method seems much easier to me.) Place the squash flesh-side up on the pan and drizzle with a little olive oil. Place it in the middle rack of the oven and set the timer for 50 minutes.
Heat the olive oil in a pan over medium high heat. Toss the garlic and onion in and cook until softened and aromatic.
Turn the heat to medium. Add in the mushrooms and sundried tomatoes. Continue to cook until the mushrooms have let out their juice and the pan is dry again.
Take the sausage and pinch off nickel-size pieces. Toss these into the pan as you squeeze them off. If you need, stir the mixture so the sausage doesn't end up in a big pile and stick together.
Continue to stir until the sausage is fully cooked, about seven minutes.
Add the kale in. You may have to add it in two batches, depending on the size of your pan. As it cooks down, you will be able to put more in the pan.
Give everything a good stir and taste for seasoning. You shouldn't need much salt with the capers, sausage and tomatoes, but I did add a tiny bit.
Check your squash for doneness. Using a fork, scrape the bottom of each squash until "spaghetti strands" loosen. Do this with both squash, making sure not to scrape through the sides of the shell. You want to leave enough on the squash to ensure it holds up as a serving vessel.
Add the squash strands to the pan.
Mix thoroughly and check for seasoning again. You may need more salt and pepper at this point.
Take one squash on each plate and fill it with the squash, sausage and kale mixture. (My kids ate theirs in a bowl with no squash shell, and a sprinkle of parmesan.) I served mine with a shake or five of the red pepper flakes. Keep those nearby for eating! Delicious!