Roasted Spaghetti Squash With Sausage and Kale
Looking for a weeknight-friendly dinner with minimal ingredients, a ton of flavor, and a bunch of veggies? This recipe for roasted spaghetti squash with sausage and kale is perfect for you. I love utilizing spaghetti squash instead of real pasta or other grains because it’s light and satisfying, and it takes on flavor beautifully. Pair it with garlic, olive oil, kale, sausage, and a few other delicious ingredients, and you have a fun and comforting one-pot dish in about an hour. Continue reading below to learn all the best tips and tricks for roasting spaghetti squash in the oven and creating this delicious dish. First things first — Here are all the ins and outs for how to roast a spaghetti squash.
Are spaghetti squash hard to cut? Yes, spaghetti squash can be a bit difficult to cut because of the thick skin of the squash and the woodiness of the stem. Be sure to use a very sharp knife when cutting a spaghetti squash, as a dull knife will hinder precision and require more force to split the squash in half. If you can’t cut the stem in half because it’s too dense, you can chop it off and it won’t hinder the squash cooking properly in any way.
Which way to cut a spaghetti squash? Spaghetti squash should be cut in half long ways (from the stem to the bottom) so more surface area of the squash comes in contact with the pan when roasting. I find this lightly browns the squash, which gives a great flavor to the finished dish. Cutting the squash in half long ways also gives you longer squash noodles, which is great for a dish like this, where it’s used almost as a pasta substitute. Regardless of which way you cut the squash, be sure to remove all of the seeds before roasting.
What temperature should you cook spaghetti squash at? I prefer to roast spaghetti squash at 375 degrees Fahrenheit. This is a great temperature to roast spaghetti squash at because it isn’t too high where you risk burning the squash, but you will still develop a bit of brown caramelization on the squash and extra flavor.
How to tell if a spaghetti squash is ripe? A ripe spaghetti squash will be golden yellow in color, the skin should be dull in color (not shiny), the stem should be woody and brown, and (most importantly) feel a bit heavier than it should based on its size. This signifies that the squash is fresh, ripe, and well-hydrated instead of being green, underripened, and possibly dry on the inside.
How to tell when spaghetti squash is cooked? Spaghetti squash will appear browned on the skin and on the surface of the flesh, and (most importantly) the flesh should easily string apart into strands when you comb through it with a fork. This is what creates the spaghetti-like texture that’s so beloved about this vegetable!
How long does it take to roast a spaghetti squash? It takes about 45-50 minutes to roast a spaghetti squash in the oven at 375 degrees Fahrenheit. As usual, always go by the visual cues described above to determine when the spaghetti squash is finished cooking instead of relying on time alone.
Which type of kale should I use for this recipe? You can use any variety of kale for this recipe! I typically opt for using Lacinato kale (also called dinosaur or Tuscan kale) because of its dark green leaves and rich flavor, but green kale, red kale, or any other variety would work perfectly as a substitution. In a pinch, you could also substitute any other hearty leafy green, such as chard or spinach. The main thing to focus on when making this substitution is that the vegetable you choose will stand up to being wilted.
How to make Roasted Spaghetti Squash With Sausage and Kale:
Roasted Spaghetti Squash With Sausage and Kale
Enjoy a simple, flavorful dinner with roasted spaghetti squash, spicy sausage, and kale—an easy, healthy one-pan meal for any night.
Ingredients
- 2 tbsp olive oil
- 1 spaghetti squash
- 1 bunch of kale
- 1 lb Italian sausage
- 2 garlic cloves
- 1 lemon
- Parmesan cheese
- Optional: Pinch of red chili flakes
Instructions
- Preheat the oven to 375 degrees. Cut the spaghetti squash in half, remove all of the seeds and stringy pulp, and season the cut halves with olive oil, salt, and pepper.
- Place the squash cut side down on a sheet pan and bake for 45-50 minutes or until the squash shreds easily into strands.
- Meanwhile, heat a large skillet over low heat and add the olive oil and sausage, crumbling as you add it to the pan. Increase the temperature of the pan to medium as it sautés, ensuring the sausage renders out all of its fat and browns well.
- Remove the stems from the kale and cut it into small pieces. It won’t shrink much like spinach, so make sure to cut it into bite-sized pieces. Set aside.
- Add 2 cloves of chopped garlic to the sausage, as well as a pinch of red pepper flakes, if desired. Season the mixture with salt and pepper, and toss everything together in the hot oil so the garlic cooks for just 1-2 minutes, until the garlic is soft but not browned.
- Add the kale and cook over low heat until wilted.
- Add the shredded spaghetti squash, toss, and top generously with Parmesan.
- Serve right away and enjoy!
