Sausage and Kale Spaghetti Squash Boats
User Reviews
5.0
12 reviews
Excellent
Sausage and Kale Spaghetti Squash Boats
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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.
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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 Information
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Calories
384kcal
(19%)
Carbohydrates
7g
(2%)
Protein
19g
(38%)
Fat
31g
(48%)
Saturated Fat
13g
(65%)
Cholesterol
77mg
(26%)
Sodium
695mg
(29%)
Potassium
375mg
(11%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3535IU
(71%)
Vitamin C
42.7mg
(47%)
Calcium
283mg
(28%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 7g | 2% |
| Protein | 19g | 38% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 77mg | 26% |
| Sodium | 695mg | 29% |
| Potassium | 375mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3535IU | 71% |
| Vitamin C | 42.7mg | 47% |
| Calcium | 283mg | 28% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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