Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound Italian sausage (sweet or spicy)
- 2 cups kale, chopped
- 1 bell pepper, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onions and bell pepper, sautéing until softened, about 5 minutes.
- Add the garlic and Italian sausage to the skillet, breaking up the sausage with a spoon. Cook until browned and fully cooked, about 7-10 minutes.
- Stir in the kale, cherry tomatoes, oregano, thyme, and red pepper flakes. Cook for an additional 5 minutes until the kale is wilted and the tomatoes are soft.
- Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Mix the spaghetti squash strands with the sausage and vegetable mixture in the skillet.
- Serve warm, topped with grated Parmesan cheese if desired.
Notes
- For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth instead of oil.
- Feel free to add other seasonal vegetables like zucchini or mushrooms.
- This dish can be made ahead of time and reheated for quick meals throughout the week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg