Roasted Spaghetti Squash with Sausage and Kale

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Spaghetti squash is winter squash unlike any other. When you cook it and scrape it with a fork, the flesh peels away like ribbons of pasta, hence the name. The taste is light and texture almost a little crunchy. Spaghetti squash’s best friend? Sausage. They just like each other, like pasta and meatballs.

So when I saw this recipe in my friends Todd Porter and Diane Cu‘s stunning new cookbook Bountiful, with recipes inspired by their garden, I couldn’t wait to dive in. I changed it ever so slightly, adding a cup of sliced kale for some green, and using minced red onions instead of shallots. Score! Thank you Diane and Todd, this recipe is fabulous.

Roasted Spaghetti Squash with Sausage and Kale Recipe

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  • Prep time: 15 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 4.

Ingredients

  • 3 Tbsp olive oil
  • One 3-pound (1.4 kg) spaghetti squash
  • 3/4 pound (340 g) turkey sausage (or any favorite sausage)
  • 1/2 cup minced red onion
  • 3 cloves garlic, minced
  • 1 to 2 cups thinly sliced kale
  • 1 cup (100 g) coarsely grated Parmesan cheese
  • 1 Tbsp finely chopped fresh oregano
  • Kosher or sea salt
  • Freshly ground black pepper

Method

1 Preheat oven to 375°F (190°C). Oil a sheet pan with one tablespoon of the oil, or line the sheet pan with Silpat.

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2 With a sharp chef's knife, slice off 1/2-inch from the ends of the spaghetti squash. Then stand the squash up on one of the ends to stabilize it, and cut the squash in half, top to bottom. Scoop out any seeds and stringy bits inside, and place the squash halves cut-side down on the oiled or lined sheet pan. Poke the tops of the halves with the tip of a sharp knife.

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3 Bake for 35 to 45 minutes until you can easily poke the sides of the squash with a fork. Remove from oven and let sit until cool enough to handle. Then using the tines of a fork, scrape out the "spaghetti"-like strands of the squash to a bowl.

4 Pinch and remove small chunks of sausage from the sausage casings to a plate.

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5 In a large sauté pan, heat 2 tablespoons of the olive oil on medium heat. Add the onions and cook until soft, 2 to 3 minutes. Then add the garlic and cook for a minute more. Add the sliced kale and cook for a minute or two. Add the sausage, and cook without stirring, until the sausage starts to brown, then stir and continue to cook, stirring occasionally, until the sausage bits are cooked through, about 2 to 3 minutes.

6 Add the spaghetti squash strands to the sausage mixture and stir to combine, cook until the squash is heated through, about a minute.

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7 Remove from heat and add the grated Parmesan cheese and oregano. Season with salt and pepper to taste. Serve immediately.

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Recipe adapted from, and published with the permission of the authors of, Bountiful: Recipes Inspired by Our Garden by Todd Porter and Diane Cu.

 

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Showing 4 of 62 Comments

  • Lynne

    Oh my. I’ve tried a couple of your recipes before, Elise, but this takes the cake. My elderly parents and teenage daughter who often pick at my healthy meals both went for seconds before we ran out. Husband and I had to hold back and filled up with ice cream. I made my life a little easier by – merely poking the whole squash a couple times before baking it whole until soft (the previous day); – using frozen chopped onion and kale; – using ground sweet Italian pork sausage (would have used chicken/turkey if they’d had it aty grocery). The whole thing came together in less than ten minutes. A keeper. Only next time I need to make more.

  • Teresa

    I’m sure this would be great as written, but for some reason I couldn’t stick to recipe, lol. I doubled the sausage, I added green peppers and diced tomatoes fresh from my garden. I reduced the Parmesan cheese as well. My husband and I loved it. My 7 year old wouldn’t touch it so, more for us!

  • Samantha N

    Wow, this was delicious!! My boyfriend said “This is one of the top 3 to 5 things you’ve ever made”…and I cook a LOT. Used extra kale, and I actually stuffed the filling back into the squash shells, topped them with extra parmesan, and broiled them. Fantastic!

  • Olivia V

    Made this today with chicken sausage and no parmesan (didn’t have any). Sprinkled it shredded manchego. The whole family loved it!

  • Sharon F

    After weeks of unhealthy holiday overeating, this was the perfect meal to start the new year – it will definitely make a repeat appearance on my dinner table. I made a few minor changes: replaced the red onions with shallots, nearly doubled the kale, and used both spicy and sweet Italian chicken sausage. Absolutely delish!

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