Primal Blog

This hearty dish features sautéed kale and savory sausage tossed with roasted spaghetti squash. It’s a nutrient-dense, comforting meal that’s perfect for a cozy dinner, and it’s both grain-free and dairy-free.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 pound Italian sausage (pork or chicken, preferably without added sugar or fillers)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and leaves chopped
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• Salt and pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Spaghetti Squash:
   • Preheat your oven to 400°F (200°C).
   • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
   • Drizzle the inside of each half with olive oil and season with salt and pepper.
   • Place the squash halves cut-side down on a baking sheet lined with parchment paper.
   • Roast for 35-40 minutes, or until the flesh is tender and can be easily pulled into spaghetti-like strands with a fork.
   • Once cooked, allow the squash to cool slightly, then use a fork to scrape out the strands into a large bowl. Set aside.
2. Cook the Sausage:
   • While the spaghetti squash is roasting, heat a large skillet over medium heat.
   • Add the Italian sausage, breaking it up into smaller pieces with a spoon. Cook until browned and fully cooked through, about 8-10 minutes.
   • Remove the cooked sausage from the skillet and set aside.
3. Sauté the Vegetables:
   • In the same skillet, add the diced onion and cook until softened, about 5 minutes.
   • Add the minced garlic and red pepper flakes (if using), and sauté for another 1-2 minutes until fragrant.
   • Add the chopped kale to the skillet. Cook until the kale is wilted and tender, about 5-7 minutes. If needed, add a splash of water to help steam the kale.
4. Combine and Serve:
   • Add the cooked sausage back to the skillet with the kale and onions. Stir to combine.
   • Add the roasted spaghetti squash strands to the skillet and toss everything together until well combined.
   • Season with salt and pepper to taste.
   • Optional: Garnish with fresh chopped parsley for a burst of color and freshness.
5. Serve:
   • Divide the spaghetti squash mixture among plates and serve warm. This dish can be enjoyed on its own or paired with a light salad.

Tips:

• For a spicier version, use hot Italian sausage and increase the amount of red pepper flakes.
• This recipe can be made ahead of time and reheated, making it a convenient option for meal prep.

Enjoy this delicious and hearty meal, perfect for a nourishing and satisfying dinner!