Twice Baked Spaghetti Squash with Sausage and Kale is seasonal, healthy, and the perfect make ahead meal. And the best part? It’s delicious.
You guys. I’ve been binge watching Netflix again. It happens once or so a year- usually when I’m stressed- and I neglect all the books and magazines on my nightstand in favor of my laptop. While I would normally fall asleep reading the same page over and over, I’m now falling asleep with a laptop on, well, on my lap. Ugh. I know it’s a bad habit. Not to mention mindless but guess what? It’s exactly what I’ve needed. I’ve been watching the silliest, most brainless, yet totally entertaining and funny series: Drop Dead Diva. I can’t even tell you when it was on or who the actors are but somehow I’ve managed to blow through 5 seasons in just over a month. DOUBLE WHOA. That’s a lot of mindless tv, you guys. I need to finish up so I can start reading and challenge my noggin again.
But because I like to watch series in their entirety, I know I won’t pick up a book until I finish Drop Dead Diva. I go all in whether it’s my current book or Netflix and because I’ve got 14.5 episodes left, my book is going to have to wait another week or so. The good news is after I’m done, I’ll be burned out on Netflix and then (hopefully) blaze through the books accumulating on my nightstand. I’ve literally got a dozen books and months of magazines on my nightstand that are begging to be read. I’ve just got to get through the last 645 minutes of my silly lawyer dreamed. It’s a tough job but someone’s got to do it.
Since I’m spending all my extra time watching mindless tv and itching to waste even more time with my nose in a book, it’s uber important that mealtime is easy. Because hello? I need all the extra minutes I can get. It’s no secret that make ahead meals are my jam. I wax poetic about them time and time again. Even if I weren’t wasting time watching tv, I still rely on easy meals that can be prepped ahead of time. Because weeknight dinners = crazy town up in here and that’s the truth.
The winter squash is amaze-balls right now. It’s totally in season and while it’s currently all over the grocery store, I actually bought a ton at our local farmers market last week and am storing it in a dark closet in my garage. It should keep for a few months if we don’t use it up before then! I also picked up some slightly under rip tomatoes (the last) that I let ripen on my counter and then used in this dish too.
This recipe is super versatile- but did you expect anything less? I’m the queen of using up what you have on hand and substituting to make recipes your own. Sub spinach or chard for the kale, cheddar for the mozzarella, walnuts for the pine nuts, canned tomatoes for the fresh and use whatever protein you like. Or not. Leave it out. Point is make it your own. Use what you’ve got. But for sure, make it easy. There’s a lot of tv to be watched.
A hearty winter squash dish with sausage, kale, pine nuts and tomatoes.
- 2 small spaghetti squash, cut in half
- 3 links turkey sausage (or whatever sausage you like!)
- 1/2 onion, diced (about 1 cup)
- 1/2 head kale, stemmed and coarsely chopped
- 1/2 cup parmesan cheese
- 2 tomatoes, diced
- 1/4 cup pine nuts
- salt and pepper
- 4 oz fresh mozzarella
- parsley, optional
- Preheat oven to 400F degrees.
- Drizzle spaghetti squash with a little bit of olive oil and a pinch of salt and pepper. Place squash cut side down onto baking sheet. Roast for 30-40 minutes until spaghetti squash is tender. Remove from oven and let cool before scraping squash into large bowl. Reserve squash skins.
- While the squash is roasting, sauté sausages in a large pan using a wooden spoon to break sausage up into crumbles. Remove sausage from pan and set aside. In the same pan, heat 1 tablespoon olive oil over medium heat. Add onion and sauté for 5-6 minutes until soft and translucent. Add kale and cook for 2-3 minutes more. Season with salt and pepper.
- To the spaghetti squash, add the sausage, kale and onion mixture, diced tomatoes, parmesan and pine nuts. Stir to combine.
- Divide the mixture between the 4 reserved squash skins. Cook in preheated oven for 20-25 minutes or until heated through. Top each squash boat with 1 oz of mozzarella. Cook for an additional 5 minutes until cheese is melted and bubbly. Top with chopped parsley if desired.
- Serve warm.