By Corie Cameron
See full step-by-step picture-by-picture directions on Corie’s site, Good Life Everyday!
Spaghetti Squash Boats with Sausage, Kale, and Mushrooms
Ingredients
- 1 Spaghetti Squash
- 2 tbsp olive oil, plus more to coat squash
- 4 cloves of garlic, minced
- 1 onion, diced
- 8 oz mushrooms, sliced
- 1 oz sundried tomatoes, sliced
- 2 tbsp capers, rinsed and drained
- 5 links Isernio's Chicken Sausage, casings removed (such as Italian Chicken, Chicken Basil & Sun Dried Tomato, or Chicken Spinach & Feta), or one 1-lb. Roll Isernio's Italian Chicken Sausage
- 5 oz kale, roughly chopped (1 bunch)
- Red pepper flakes
Instructions
- Preheat your oven to 375°. Line a sheet pan with foil and set it aside. Cut your squash lengthwise and scoop out all the seeds. (I cut the ends of my squash off just so I could stand it up straight on my cutting board. I find it easiest to cut "down" the squash as it's standing. I've had a few incidences of getting a knife stuck in the middle of a big squash when I'm home alone — very frustrating! This "push down" method seems much easier to me.)
- Place the squash flesh-side up on the pan and drizzle with a little olive oil. Place it in the middle rack of the oven and set the timer for 50 minutes.
- Heat the olive oil in a pan over medium high heat. Toss the garlic and onion in and cook until softened and aromatic.
- Turn the heat to medium. Add mushrooms and sundried tomatoes. Continue to cook until the mushrooms have let out their juice and the pan is dry again.
- Pinch off nickel-sized pieces of sausage, tossing into pan as you go. (If you need, stir the mixture so the sausage doesn't end up in a big pile and stick together.)
- Continue to stir until the sausage is fully cooked, about seven minutes.
- Add kale to the pan. You may have to add it in two batches, depending on the size of your pan. As it cooks down, you will be able to put more in the pan.
- Give everything a good stir and taste for seasoning. You shouldn't need much salt with the capers, sausage, and tomatoes, but I did add a tiny bit.
- Check your squash for doneness. Once done, remove from oven. Using a fork, scrape the bottom of each squash until "spaghetti strands" loosen. Do this with both squash, making sure not to scrape through the outer shell. You want to leave enough flesh to ensure it holds up as a serving vessel.
- Remove strands of squash from vessel and add them to the pan.
- Mix thoroughly and check for seasoning again. You may need more salt and pepper at this point.
- Fill each squash vessel with the medley of squash, sausage, and kale. Add red pepper flakes as desired!
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