Sausage and Kale Spaghetti Squash Boats
Sausage and Kale Spaghetti Squash Boats! So good! And healthy! Spicy Sausage and Garlicky Kale all topped with melty cheese make this low carb and gluten free meal perfectly satisfying.
Servings: 4 Servings
Ingredients
- 1/2 pound spicy Italian chicken sausage pork sausage will also taste great!
- 1 bunch kale center rib removed and torn into pieces (about 6 cups prepared)
- 6 ounces whole milk mozzarella cheese shredded
- 1 large onion sliced
- 1 tablespoon olive oil
- 2 cloves garlic pressed, grated or very finely minced
- kosher salt
Instructions
- Preheat oven to 350°F
- Combine 1 tablespoon olive oil and the garlic in a small dish so that the garlic starts to infuse the oil. Set aside.
- Cut both ends off of spaghetti squash and then cut in half in half. Scoop out the seeds. Microwave for 12-20 minutes or until flesh can easily shred into "noodles" with a fork. When cooled, shred all the flesh into noodles and scoop them out of the shells. Set "noodles" and shells aside.
- In a large sauté pan, brown the sausage over medium high heat for 3-4 minutes, until starting to brown but not cooked all the way through.
- Add the sliced onion and cook together with the sausage for about 8 minutes, until the onion is softened. (depending on how lean your chicken sausage is, you may have to add a little oil to the pan at this point. With the chicken sausage that I used, no oil was required).
- Add the kale, garlic and olive oil mixture and a pinch of kosher salt to taste (more or less depending on how salty your sausage is).
- Sauté for 3-4 minutes or until the kale is wilted.
- Remove half of the kale/sausage mixture from the pan and set aside.
- To the remaining sausage kale mixture in the pan, add the spaghetti squash "noodles" and mix to combine.
- Place the two empty spaghetti squash shells in a baking dish large enough to hold them.
- Fill each shell with the spaghetti squash/kale/sausage mixture.
- Top each boat with about 2 ounces of mozzarella cheese.
- On top of the cheese, evenly divide the remaining kale/sausage mixture between the two boats.
- Top each boat with a little more cheese (about 1 ounce each).
- Bake in the oven for 10 minutes. Finish under the broiler, if desired, for about 1 minute, or until the cheese is bubbling and starting to brown.
- Each boat is two servings.
Nutrition
Calories: 384kcal | Carbohydrates: 7g | Protein: 19g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 695mg | Potassium: 375mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3535IU | Vitamin C: 42.7mg | Calcium: 283mg | Iron: 1.4mg