Sausage and kale spaghetti squash bowls
- 2 spaghetti squashes
- ⅓ cup olive oil
- 4 cups kale
- 1 yellow onion
- 2 tbsp chopped parsley
- 2 tbsp minced garlic
- 1 ½ lbs italian turkey sausage
Preheat oven to 400 degrees F.
Cut spaghetti squash in half lengthwise and scoop out the seeds, then place face-down on a plate. Microwave on high 5 minutes to soften. Transfer squash to a baking sheet, face-up, and drizzle with 4 tbsp olive oil. Sprinkle with salt and pepper to taste. Place in the oven and roast 20 to 25 minutes, until flesh is soft and easily pierced with a fork.
Meanwhile, rinse kale and remove any large stems. Tear or cut leaves into large pieces. Peel and dice onion. Finely chop parsley and set aside separately.
Place a medium skillet over medium-high heat. Add remaining 2 tbsp olive oil. Add onion and garlic and sauté 3 to 4 minutes. Remove casing from turkey sausage and add meat to the bowl, breaking apart with a wooden spoon. Cook 10 to 12 minutes, stirring regularly, until the sausage in browned and cooked through.
Add kale and stir. Cook until kale is wilted, 3 to 4 more minutes.
Scrape the insides of the spaghetti squash with a fork to loosen the squash "noodles." Top squash with kale and sausage mixture, tossing lightly with the loosened noodles. Season with salt and pepper to taste.
Top with parsley and enjoy!