Spaghetti squash is winter squash unlike any other. When you cook it and scrape it with a fork, the flesh peels away like ribbons of pasta, hence the name. The taste is light and texture almost a little crunchy. Spaghetti squash’s best friend? Sausage. They just like each other, like pasta and meatballs.
So when I saw this recipe in my friends Todd Porter and Diane Cu‘s stunning new cookbook Bountiful, with recipes inspired by their garden, I couldn’t wait to dive in. I changed it ever so slightly, adding a cup of sliced kale for some green, and using minced red onions instead of shallots. Score! Thank you Diane and Todd, this recipe is fabulous.
Roasted Spaghetti Squash with Sausage and Kale Recipe
Ingredients
- 3 Tbsp olive oil
- One 3-pound (1.4 kg) spaghetti squash
- 3/4 pound (340 g) turkey sausage (or any favorite sausage)
- 1/2 cup minced red onion
- 3 cloves garlic, minced
- 1 to 2 cups thinly sliced kale
- 1 cup (100 g) coarsely grated Parmesan cheese
- 1 Tbsp finely chopped fresh oregano
- Kosher or sea salt
- Freshly ground black pepper
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