Ingredients
- 1 lb. Italian sausage
- 1 medium spaghetti squash, halved and seeded
- extra virgin olive oil, for drizzling
- 1 large bunch of kale, de-stemmed, and chopped
- 1/2 red onion, sliced thin
- 1/3 cup chicken broth
- 1/2 cup coconut milk
- 1 clove garlic, minced
- 2 tsp Italian seasoning
- salt and freshly ground pepper, to taste
Directions
- Preheat the oven to 400°F. Place the squash in the microwave for 3–4 minutes to soften. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45–50 minutes, until you can poke the squash easily with a fork. Let it cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
- Meanwhile, melt the coconut oil in a large oven-safe skillet over medium heat. Add the sausage and brown. Once the sausage reaches 160°F (71°C), remove it to a plate. In the same skillet, add the onion and sauté for 3–4 minutes. Next add the garlic, Italian seasoning, and kale and cook for 2–3 minutes to slightly wilt the kale. Pour in the chicken broth and coconut milk and simmer for an additional 2–3 minutes. Remove from heat.
- Stir in the cooked sausage. Add the spaghetti squash into the skillet and stir well to combine. Bake for 15–18 minutes, until the top has slightly browned. Serve hot.