Spaghetti Squash, Kale & Sausage

I’ve been having my share of kitchen failures lately … but this is the exception.  With the holidays just around the corner we’re trying to fill our weeks with healthier fare as much as possible.  Soon there will be pies, mashed potatoes, dressing (or stuffing) and gravy.  Rich, creamy, hot delicious turkey gravy!  But until then we can still have a flavorful dinner without all those heavy calories.

I’ve wanted to try Italian turkey sausage for a long time.  It did not disappoint – Yum!
Remove the casings and pinch the sausage into small balls.
Heat olive oil in a large skillet and saute sliced shallots and garlic until tender.  Remove the shallots to a bowl with a slotted spoon and add the sausage.  Saute until cooked through.  Add the kale and saute until wilted.  Add the vinegar, wine, tomatoes, seasonings and shallots.  Simmer until blended.  Dinner is ready.
Serve with baked spaghetti squash and garnish with shredded Parmesan cheese and fresh ground pepper.
Baked spaghetti squash with Italian turkey sausage, tomatoes and kale
Spaghetti Squash, Kale & Sausage
4-6 tablespoons olive oil
3-4 shallots, sliced
3 cloves garlic, minced
Italian turkey sausage, casings removed, divided into bite size pieces
2 tablespoons white balsamic vinegar
2 tablespoons white wine
14.5 ounce can diced tomatoes, un-drained
4 cups Kale, stems removed
Salt and pepper
1 Spaghetti Squash, baked and shredded into strands
1 cup grated Parmesan cheese
Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Cut the squash in half and remove the seeds.  Place the squash halves on the parchment paper, cut side down.  Bake for 45 minutes or until fork tender.  Remove the strands with a fork.  Set aside.
In a large skillet heat the olive oil over medium heat.  Saute the shallots and garlic until soft, but not browned.  Remove the shallots with a slotted spoon and set aside.  Add the sausage and saute until cooked through.  Add the shallots and kale in the skillet.  Saute until the kale is wilted.  Add the vinegar, wine, tomatoes, salt and pepper.  Simmer for 10 minutes or until heated through.  Check seasonings.  Serve over the shredded spaghetti squash in pasta bowls topped with grated cheese.
I’m planting spaghetti squash in the garden next year.  I love it more and more every time I eat it.
We’re still working hard to put our house back together after removing carpet and pad and painting the trim.  The house is a wreck and now we need expert help from a skilled carpenter due to a hidden water leak near a window.  Home-ownership does not come free!  I wonder if I could bake our carpenter a pie to soften up the repair costs.  I will just be happy if we get it put back together and the new carpeting in place before Thanksgiving!   Ahhh!
I appreciate you sticking with me while I have a meltdown and some Thai take-out food for the next few days!  Thanks so much for stopping by!

Don’t miss out on dessert!

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  1. Kate says

    Hi Tricia,<br />I love spaghetti squash….. thanks for the great version. Photos are beautiful.<br />I was lucky enough to be the winner of your two year give away and was wondering if you've mailed the WS gift card out yet?<br />Love the kale inclusion here. It's a favorite of mine and I'm always wondering where to use it next,<br />Cheers!<br />

  2. says

    Oh, Tricia. If that pie trick works with the carpenter, pass it along to us!! 😉 It is good you found that leak though!<br /><br />I am so glad you reminded me of spaghetti squash. I tend to forget about it and we LOVE it as a healthy substitute for pasta. This recipe sounds d.e.l.i.c.i.o.u.s! <br /><br />Good luck with your repairs/new carpet!! xoxox ~ t.

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