Name: Spaghetti Squash with Garlicky Sausage, Kale & Cheesy Bread Crumbs
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 cloves garlic; 0.68 kg ground pork sausage; 1 ½ bunches kale; 1 ½ lemons; 85 g Parmesan cheese; 3 medium spaghetti squash; crushed red pepper; extra virgin olive oil; panko bread crumbs; salt

Spaghetti Squash with Garlicky Sausage, Kale & Cheesy Bread CrumbsSpaghetti Squash with Garlicky Sausage, Kale & Cheesy Bread Crumbs — a 45-minute dinner recipe with 10 ingredients, serving 6.Ingredients

6 cloves garlic

0.68 kg ground pork sausage

1 ½ bunches kale

1 ½ lemons

85 g Parmesan cheese

3 medium spaghetti squash

crushed red pepper

extra virgin olive oil

panko bread crumbs

salt

Instructions

Preheat oven to 260°C (500°F) and place rack in the center position. Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash and dry the fresh produce.

Trim each spaghetti squash, then halve lengthwise, and scrape out the seeds. Rub the inside of the squash with oil and season with salt. Arrange halves, cut-side down, on the baking sheet.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, 25-30 minutes.

Meanwhile, preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add bread crumbs and salt; cook, stirring frequently, until golden and crispy, 3-5 minutes. Transfer to a small bowl and set aside to cool. (Reserve pot for the next step.)

Wipe the pot clean with paper towels, then return to medium-high heat. Once hot, add sausage and cook, breaking it apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, peel and thinly slice garlic.

When the sausage is done, add garlic and crushed red pepper to the pot. Cook, stirring often, until fragrant, about 1 minute. Remove from heat.

Finely grate Parmesan. Add to the bowl with the bread crumbs and stir to combine. Set aside.

Remove squash from the oven and allow to cool slightly, about 5 minutes.

Meanwhile, fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces.

Return pot with sausage to medium-high heat. Add kale to the pot in handfuls, waiting for it to wilt slightly before adding the next handful. Continue to cook, stirring occasionally, until the kale is tender and the sausage is warmed through, about 1 minute.

Juice lemons into the pot and stir to combine. Remove from heat.

Scrape the inside of the squash with a fork to separate into spaghetti-like strands (use an oven mitt or towel to hold it with your other hand). Season with salt.

To serve, divide spaghetti squash between plates or bowls. Top with sausage-kale sauté and cheesy bread crumbs. Enjoy!

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