Sausage and Kale “Pasta” Casserole

By mdancause

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

Details

Servings 1
Adapted from paleogrubs.com

Preparation

Step 1

Preheat the oven to 400 degrees 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 cooked through, remove 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.