Twice-Baked Spaghetti Squash with Sausage and Kale

Last weekend, while I was out at the toddler cooking class I teach once a month, my husband got together with a group of guys for a Sausage Festival. I’m not being gross. They literally hung out for several hours making sausage. I kinda wish I could have been there, because this is one aspect of food production I have never personally experienced…and, though it’s not terribly glamorous, it’s pretty interesting! So before I dive into this tasty Twice-Baked Spaghetti Squash with Sausage and Kale–which, of course, uses the sausage from the Sausage Festival–here’s a little glimpse into the process.

Apparently it all starts with pork shoulder, cut into chunks.

Then the pork goes through a grinder…


And gets mixed with a blend of spices–in this case, parsley, garlic, fennel, and red pepper flakes.

 

And finally, the part everyone knows and loves: filling the casings with the meat to make links!


Pretty floral apron optional.


As far as I’m concerned, the best part about the Sausage Festival is that we now have homemade sausage to last until Kingdom Come. The guys made both links and bulk sausage, so I was only too happy to use some of the bulk kind up in this hearty, Mediterranean-style Twice-Baked Spaghetti Squash.

It all starts with yourr basic giant yellow squash, baked and scraped to get those signature squiggly strings so reminiscent of pasta. In the meantime, you’ll brown some sausage and wilt some kale in a bit of garlic-infused olive oil on the stovetop. Toss these yummy goodies–plus some sun-dried tomatoes, parmesan, and cannellini beans–with the squash strings. Refill the shells, top with a sprinkle of mozzarella, and bake one more time for the finished product!


As a one-dish meal, this Twice-Baked Spaghetti Squash is full of nutrients from the kale, beans, tomatoes, and squash, makes a ton, and reheats well. I think you’ll enjoy it, even if you don’t have the luxury of homemade sausage.


Print Recipe
Twice-Baked Spaghetti Squash with Sausage and Kale
A hearty, mostly veggie dinner with flavors of the Mediterranean. Leave off the sausage for a vegetarian version!
Prep Time 15 minutes
Cook Time 50 minutes
Servings
as a main dish
Prep Time 15 minutes
Cook Time 50 minutes
Servings
as a main dish
Instructions
  1. Preheat oven to 400 degrees. Prick both spaghetti squash all over with a fork and microwave each one for about a minute, to soften.
  2. Slice squash in half lengthwise and scrape out seeds. Place squash halves cut side down on a greased baking sheet. Bake in preheated oven for about 35-40 minutes.
  3. While squash bakes, prepare the rest of the filling. In a large pan, cook the sausage over medium heat until browned and crumbled. Remove from the pan and place on paper-towel lined plate.
  4. Using the grease left behind by the sausage (or supplementing with olive oil), saute garlic and kale until kale begins to wild and garlic begins to brown. Season with salt and pepper, to taste. Add cannellini beans, sun-dried tomatoes, and parmesan and cook an additional minute or two. Place mixture in a large mixing bowl, along with cooked sausage.
  5. When squash has finished baking, remove from oven and scrape most of their contents into the mixing bowl, leaving a small border of flesh. (Be careful, squash will be hot!) Mix squash strings, sausage, and kale mixture thoroughly.
  6. Divide the mixture among the four squash halves and sprinkle with mozzarella. Place back on the baking sheet and return to the oven for an additional 10 minutes, or until cheese has melted and filling is warmed through. One serving equals half of a squash boat.
Recipe Notes

A Love Letter to Food Original Recipe.

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Naan-chos with Gazpacho Salsa

In a perfect world, every culture would have its own version of nachos. I can see it now: German nachos with a crispy potato base and sausage crumbles on top, Indian nachos with lentil crackers and chicken tikka masala… the list goes on. But since we don’t live in a perfect world, sometimes you have to take matters into your own hands, nacho-wise.

Since I’m such a fan of the Mediterranean diet, and that region doesn’t exactly have its own native nachos, I’ve been meaning to make something like these “naanchos” for ages, especially after coming across Rachael Ray’s version years ago. I’m so glad I did! These made the perfect light lunch for my day off yesterday.

With a naan flatbread base, hummus swirl, and gazpacho-flavored salsa, this twist on the usual nachos takes your tastebuds on a tour around the Mediterranean. The gazpacho salsa on top (a riff on my regular gazpacho), is a refreshing pico de gallo-style dip, with manly chunks of red pepper, tomato, and cucumber. Put together with chewy flatbread, cool hummus, and salty feta, I could also see this combo serving as a unique appetizer for entertaining or a nutrient-packed afternoon snack.

Like their namesake, these naancho nachos might just make you go…

 


Print Recipe
Naan-chos with Gazpacho Salsa
Nachos with a healthy Mediterranean twist!
Instructions
  1. Make the gazpacho salsa: Place garlic cloves in the bowl of a food processor fitted with a chopping blade. Process for a few seconds until garlic is minced. Add the chunks of cucumber, tomatoes, red pepper, and red onion and process another few seconds until the mixture reaches a pico de gallo consistency.
  2. Pour the mixture into a large bowl. Stir in olive oil, white wine vinegar, salt, and pepper. Set aside.
  3. Toast the naan in a toaster/toaster oven. Spread with a layer of hummus, then slice into wedges.
  4. Place wedges on a serving dish. Top with gazpacho salsa and sprinkle with crumbled feta. Serve immediately, and store any extra salsa tightly covered in the fridge.
Recipe Notes

A Love Letter to Food Original Recipe.

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