Spaghetti Squash with Sausage and Kale

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Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4 - 6


  • (1) 2½ to 3 lb
    spaghetti squash
  • 3 tbsp
    extra-virgin olive oil, divided
  • 1 lb
    Good Nature® Sweet Italian Sausages, casings removed and sausage crumbled
  • 1 medium
    onion, thinly sliced
  • 1
    red bell pepper, thinly sliced
  • ¾ lb
    kale, stems removed & leaves coarsely chopped
  • 1 pint
    grape tomatoes, halved
  • 1 pinch
    kosher salt & freshly ground pepper
  • To taste
    pecorino cheese, grated

With a small knife, pierce squash all over. On microwave-safe plate, microwave squash on high for 12 to 14 minutes or until tender.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally, for 4 to 5 minutes or until browned. With slotted spoon, transfer sausage to plate; set aside.

Add onion and bell pepper to skillet; cook, stirring occasionally, until vegetables are tender. Stir in kale; cover and cook for 5 minutes or until kale is tender. Add tomatoes and sausage; cook, uncovered, stirring, until tomatoes soften, about 3 to 4 minutes; season with salt and pepper.

Cut squash in half lengthwise; discard seeds. With two forks, scrape out pulp and transfer to large bowl. Stir in remaining 2 tablespoons oil and salt and pepper to taste.

To serve, top squash with sausage mixture and sprinkle with Pecorino.

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