Spaghetti Squash Aglio E Olio with Sausage and Kale
This spaghetti squash aglio e olio with sausage and kale is a perfect lightened up version of the traditional pasta recipe just in time for summer.
Servings Prep Time
4people 15minutes
Cook Time
45minutes
Servings Prep Time
4people 15minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat the oven to 425 degrees. Slice the spaghetti squash in half, removing the seeds from the center. Place the halves cut-side up. Drizzle each half with a tablespoon of olive oil, and season with salt and pepper.
  2. Roast for 35-40 minutes, until just tender and you’re able to remove the spaghetti squash strands with a fork. Once finished, let cool. Scrape out the spaghetti squash with a fork, and set aside.
  3. While the spaghetti squash is roasting, place a large pan on the stove top over medium heat. Add the hot Italian sausage, breaking it up into small bite size pieces with a spatula. Cook through until golden brown on the edges, about 8 to 10 minutes. Remove from heat and set aside.
  4. Discard all but 2-3 tablespoons of fat from the pan. Still over medium heat, add the onion and cook for 8-10 minutes until cooked through and the onion begins to brown. Add the garlic, and saute for an additional 1-2 minutes.
  5. Add the kale to the pan, and cook down until the kale has wilted and turns bright green, about 6-8 minutes. Add the crushed red pepper. Season to taste with salt and pepper.
  6. Return the cooked sausage to the pan, followed by the cooked spaghetti squash. Mix well.
  7. Drizzle the remaining 1/4 cup of olive oil over the spaghetti squash, and add the Parmesan and Pecorino Romano cheeses, stirring until combined. Season to taste. Serve hot and enjoy!
Recipe Notes

Our wine choice: the 2013 Oak Ridge Zinfandel. This voluptuous red is one of our favorite go-tos — a full-bodied zinfandel with notes of blackberry, caramel, and subtle pepper with a lingering and velvety finish. While this is a great wine anytime, we think it’d go particularly well with this dish. Cheers!

Print Recipe
 Spaghetti Squash Aglio E Olio with Sausage and Kale
This spaghetti squash aglio e olio with sausage and kale is a perfect lightened up version of the traditional pasta recipe just in time for summer.
Spaghetti Squash Aglio E Olio with Sausage and Kale
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Spaghetti Squash Aglio E Olio with Sausage and Kale
Instructions
  1. Preheat the oven to 425 degrees. Slice the spaghetti squash in half, removing the seeds from the center. Place the halves cut-side up. Drizzle each half with a tablespoon of olive oil, and season with salt and pepper.
  2. Roast for 35-40 minutes, until just tender and you're able to remove the spaghetti squash strands with a fork. Once finished, let cool. Scrape out the spaghetti squash with a fork, and set aside.
  3. While the spaghetti squash is roasting, place a large pan on the stove top over medium heat. Add the hot Italian sausage, breaking it up into small bite size pieces with a spatula. Cook through until golden brown on the edges, about 8 to 10 minutes. Remove from heat and set aside.
  4. Discard all but 2-3 tablespoons of fat from the pan. Still over medium heat, add the onion and cook for 8-10 minutes until cooked through and the onion begins to brown. Add the garlic, and saute for an additional 1-2 minutes.
  5. Add the kale to the pan, and cook down until the kale has wilted and turns bright green, about 6-8 minutes. Add the crushed red pepper. Season to taste with salt and pepper.
  6. Return the cooked sausage to the pan, followed by the cooked spaghetti squash. Mix well.
  7. Drizzle the remaining 1/4 cup of olive oil over the spaghetti squash, and add the Parmesan and Pecorino Romano cheeses, stirring until combined. Season to taste. Serve hot and enjoy!
Recipe Notes

Our wine choice: the 2013 Oak Ridge Zinfandel. This voluptuous red is one of our favorite go-tos -- a full-bodied zinfandel with notes of blackberry, caramel, and subtle pepper with a lingering and velvety finish. While this is a great wine anytime, we think it'd go particularly well with this dish. Cheers!

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