Italian Roasted Spaghetti Squash w/ Sausage & Kale

I’m excited to partner with JENNIE-O® to share one of our family’s favorite healthy dishes: Italian Roasted Spaghetti Squash with Spinach & Kale.

The holidays are behind us, and I don’t know about you, but my body is craving lighter food! I love the traditional family favorites we enjoy at Christmas, but I also look forward to getting back to our normal eating habits, with lots of lean protein and veggies.

This Italian Roasted Spaghetti Squash with Spinach & Kale is the perfect post-holiday (or anytime) family meal. It’s high in protein and full of vegetables, plus, it’s kid-approved! Even pasta aficionados will love this dish because it is so rich and flavorful. It’s also gluten free, grain free, low-carb, paleo, and dairy free.

Ingredients for Italian Roasted Spaghetti Squash w/ Sausage & Kale

• 1 medium spaghetti squash
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 bushel kale, chopped
• 16oz JENNIE-O® All Natural Turkey Sausage
• 1 TB balsamic vinegar
• 1 TB mirin
• 1 TB Italian seasoning

STEP ONE: Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and brush the open face lightly with olive oil. Place squash halves face-down on a baking sheet. (We line ours with a silicon baking mat for easier clean-up, but you can also use foil). Bake for 45 minutes to 1 hour at 375°.

STEP TWO: While squash bakes, add diced red onion to a large saute pan over medium-low heat. Cook until caramelized, stirring occasionally. Add peppers to pan with onions and cook for about 3 min.

STEP THREE: Add sausage to pan and stir to break up. We use JENNIE-O® All Natural Turkey Sausage because it is packed with protein, but lower in sodium and fat than traditional sausage. It’s an easy (and delicious) way to lighten up your favorite family meals!

When sausage begins to brown, add seasoning, vinegar, and mirin and cook for 10-15 minutes (until sausage is fully cooked). Toss in chopped kale and stir until is begins to soften. Remove pan from heat.

STEP FOUR: Remove cooked spaghetti squash from oven and allow to cool enough to handle. Use a fork to scoop the squash from its shell. At this point you may add salt, pepper, and/or olive oil to taste.

Top roasted spaghetti squash with your sausage and kale mixture. We served ours in the squash shell, as it makes for a stunning presentation.

Optional toppings

• Sprinkle with parmesan cheese (we used non-dairy veggie cheese)
• Cracked red pepper adds a bit of heat

Try JENNIE-O® All Natural Turkey Sausage as a better-for-you switch in your family’s favorite dishes:

• Breakfast casserole
• Tomato and meat sauce
• Pizza topping
• Tacos
• and more!

For nutritional information, where to buy, and more recipe ideas, check out www.jennieo.com

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Last updated on July 9th, 2017 at 04:03 pm

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