Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes

Name: Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 414 milliliters chicken broth; 79 milliliters chopped fresh basil leaves; 227 grams fresh mozzarella, drained and cubed; 2 large cloves garlic, chopped; 454 grams Italian hot sausages, crumbled; 1 bunch kale; 177 milliliters drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved; 118 milliliters shredded Parmesan, plus additional for garnish; 4 servings Salt and pepper; 1 small spaghetti squash, about 2 1/4 pounds, cut in half lengthwise; 118 milliliters white wine

Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 841 calories, 38g of protein, and 63g of fat per serving. Head to the store and pick up butter, chicken broth, oil-packed sun-dried tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Preheat an oven to 375°F.

Equipment you will use

Oven

Place the squash cut-side down in a baking dish, and add enough water in the pan to come 1/2 an inch up its sides. Cover with aluminum foil and bake for 45 minutes, then turn over and cook, covered, until the the squash is very tender, an additional 15 minutes.

Ingredients you will need

Squash

Water

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Cool the squash slightly, remove the seeds with a spoon, then use a fork to gently pull the strands away from the peel. Toss with the butter while still warm, and season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper