Stuffed Sausage Spaghetti Squash Kale Boat

SPaghetti Swaush Boat 2

With the husband gone for a few days I got to try a lot of new recipes that I wouldn’t normally try with him around – like the coconut curry chicken which I absolutely fell in love with.  This is another dish that I got to try without having to worry about anyone but me liking it, and I kid you not thatpicture up there?  Yeah….I ate the whole thing.  I even polished off the scraps that were leftover in the pan because it was just too delicious and my tummy was crying for more!

What makes it so great (other than the taste) is that it’s easy to make, requires very little ingredients, and involves very minimal clean up!


Servings:  1-2 people


1/2 medium spaghetti squash

1/2 lbs. Italian chicken sausage, casings removed (roughly 2 links)

1/2 yellow onion, diced

2-3 cloves garlic, minced

1/2 bunch kale

1.5 tbsp extra virgin olive oil, plus more for drizzling

Salt and pepper

1 tbsp fresh parsley, chopped

1/4 tsp garlic powder

Sprinkle of red pepper flakes (if desired)

  1. Cook your spaghetti squash to desired specification (I put mine in microwave for 10-12 minutes then cut in half…REMINDER: Pierce with a knife in several places to avoid explosion).  You can also bake whole, or cut in half and bake!  Options are endless.  once cooked, set aside to cool enough so you can touch with your hands.
  2. Meanwhile, prepare the kale by removing the center stems and tearing off the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes or until translucent and aromatic.
  3. Add the chicken sausage and either break apart with a spatula or your hands to crumble (I typically use my hands because it’s easier).
  4. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through.
  5. Once cooked, add the kale, garlic powder, and red pepper flakes and stir, cooking for a 2-3 minutes more to wilt the kale.  Turn heat to low while you prepare your spaghetti squash.
  6. To prepare cooled squash, scrape the insides with a fork to shred the squash into strands removing the seeds.  Transfer 1/2 of the spaghetti squash strands into the skillet with the sausage and toss to combine.
  7. Season to taste with salt and pepper, do one last toss then fill empty spaghetti squash skin with the mixture to make a boat (optional).

Serving Suggestions:

The only option I have here is to serve with white wine!  This dish has your vegetables and protein, so you really don’t need much else!  If you absolutely NEEDED a carb, I would say you could make some roasted potatoes to accompany this dish, but trust me when I say this dish will leave you wanting nothing more than seconds!

ImageThe Chef in the Works


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