Spaghetti Squash With Sausage And Greens Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• STEP 3.Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
• STEP 4.Place the squash cut side down on the baking sheet and roast for 40-50 minutes, or until the flesh is tender and easily separates into strands.
• STEP 5.While the squash is roasting, cook the sausage in a skillet over medium heat until browned and cooked through.
• STEP 6.Remove the sausage from the skillet and set aside.
• STEP 7.In the same skillet, add the greens and sauté until wilted.
• STEP 8.In a small bowl, whisk together olive oil, garlic, salt, and pepper to make the dressing.
• STEP 9.Scrape the flesh of the roasted squash into strands using a fork and transfer to a large bowl.
• STEP 10.Add the cooked sausage, sautéed greens, and dressing to the bowl with the squash strands and toss to combine.
• STEP 11.Serve the spaghetti squash with sausage and greens hot, garnished with grated Parmesan cheese.

Cooking Tips

• You can use any type of sausage you prefer, such as Italian sausage or chicken sausage.
• Feel free to add other vegetables like bell peppers or mushrooms to the dish.
• For a vegetarian version, omit the sausage and add extra greens or roasted vegetables.

Storage and Serving

• Leftover spaghetti squash with sausage and greens can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm it in a skillet over medium heat, adding a splash of water or broth if needed.
• Serve the dish as a main course or as a side dish with grilled chicken or fish.