If you haven’t tried making spaghetti squash before now, here’s a good place to start.
This is a versatile recipe as any sweet chicken sausage will do.
What is sweet chicken sausage?
It is ground chicken mix with different flavors of fruit and sometimes chilies could be added.
Fruits can include, apple, mango, peach, and cherry among others.
You can find in season fruits stuffed with chicken sausage at your local meat market.
This recipe used a Mango-Orange Chicken Sausage.
Why is the squash in this recipe called spaghetti squash?
It has this name because the meat of the squash looks just like spaghetti after it is roasted.
And the best part this Sweet Chicken Sausage Kale & Spaghetti Squash – it’s SO filling. No need to make anything on the side. Well, maybe this Toasted Sourdough Garlic Cheese Bread.
Sweet Chicken Sausage Kale & Spaghetti Squash
1 medium spaghetti squash or 2 small spaghetti squash
1 1/2 lbs. Italian chicken sausage, casings removed
1 yellow onion, diced
4 cloves garlic, minced
1 bunch kale
3 tbsp extra virgin olive oil, plus more for drizzling
Salt and pepper
1/2 teaspoon cayenne pepper flakes
1/2-3/4 cup shredded Parmesan cheese
2 tbsp pecans chopped
2 tbsp fresh parsley, chopped
Preheat the oven to 400 degrees F.
Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard.
Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper and cayenne pepper flakes (the flakes are optional).
Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.
Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes.
Next add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through.
Next add the kale and stir. Cook until kale has wilted. Remove from heat and stir pepper strips. Set aside.
Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands.
Transfer the strands into the skillet with the sausage and toss to combine.
Top with shredded Parmesan cheese and place under broiler on high. Leave until cheese has melted and it a little toasted.
Remove from under broiler and top chicken squash mixture with chopped pecans and parsley.
Plate and serve.
You know you like spaghetti squash – so you’ll love making this Bacon & Cheddar Cheese Spaghetti Squash Bake.
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