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1 Small Spaghetti Squash
Salt and Pepper
3/4 Cup Sun Dried Tomatoes, sliced (2 table spoons oil reserved)
1 Pkg. Pre-cooked Sausage (we used Teton Waters Grass-fed beef sausage)
1 Bunch Kale
2 Large Cloves Garlic (chopped)
1 3/4 Cup Chicken Broth
1/3 Cup Chopped Fresh Basil Leaves
1. Preheat oven to 375F
2. Place Squash cut-side down in a baking dish, and add enough water in the pan to come up 1/2 inch up the sides. Cover with foil and bake for 45-min, then turn, covered, and cook for an additional 15-min
3. Cool Squash, remove seeds, fork strands away from peel. Season to taste with salt and pepper.
4. While Squash is cooking- heat the reserved sun dried tomato oil in a large (12-inch) skillet over medium heat until shimmering. Add sausage and cook 5-7min on each side until browned. Remove the sausage leaving the fat behind in the pan and slice into 1/2inch thick bites.
5. Add the garlic and kale to the skillet and cook, stirring often, until garlic is very fragrant and the kale begins to soften, 2-3min. Add the sun dried tomatoes and the chicken broth. Bring to a boil and cook until the kale is very tender and the liquid is nearly all reduced.
6, Return the sausage to the skillet and add the basil. Toss well to combine and season to taste with salt and pepper. Serve with the warm spaghetti squash.