Herbal Sausage Mixture Over Spaghetti Squash
"Trying to come up with different recipes to use up all the spaghetti squash my husband planted."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (341.4 g)
- Calories 546.3
- Total Fat - 48.1 g
- Saturated Fat - 18.9 g
- Cholesterol - 96.3 mg
- Sodium - 2056.3 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 1.8 g
- Sugars - 3.3 g
- Protein - 17.9 g
- Calcium - 98.6 mg
- Iron - 2.2 mg
- Vitamin C - 60.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Quarter squash and remove seeds. Place in a large stock pot and fill half-way with water. Cover and cook for 60 minutes or more, or until spaghetti squash separates from skin easily. Drain and cover again to keep warm.
Step 2
While the squash is cooking about 30 minutes in, brown the sausage in a skillet with the oil. Add onion and saute for about 7 minutes. Add garlic and first set of herbs and seasonings. Continue cooking for about 5 minutes. Add beef stock, chopped kale and tomatoes. Cover and cook about 5 minutes. Then remove lid and let the broth reduce down by about half.
Step 3
Scoop out the spaghetti squash with a fork into a large bowl. Add butter and salt and pepper. Mix well.
Step 4
Plate the squash and spoon the sausage mixture over it.
Tips
No special items needed.
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