Herbal Sausage Mixture Over Spaghetti Squash
Created by lovinretirement on August 5, 2015
- Servings: 4
- Prep Time: 25m
- Cook Time: 60-90m
- Recipe #20456
Ingredients
- 4 1/2 pounds squash (1 large spaghetti squash)
- 1 pound Italian sausage (bulk)
- 1 tablespoon oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup unsalted beef stock
- 2 cups chopped kale
- 3/4 cup cherry tomatoes (halved)
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make
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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.
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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.
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Step 3: Scoop out the spaghetti squash with a fork into a large bowl. Add butter and salt and pepper. Mix well.
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Step 4: Plate the squash and spoon the sausage mixture over it.
Nutritional Facts
- 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