Nutritional Wisdom with Carly Pollack

Sausage & Kale Pasta Casserole

Sausage & Kale Pasta Casserole

Ingredients
1 lb Italian sausage
1 small spaghetti squash, halved, seeds removed
1 tbsp ghee, melted
1 small bunch of kale, deveined and chopped
1/2 small red onion, thinly sliced
1/4 cup chicken broth
1/3 cup coconut milk (canned)
1 clove garlic, minced
2 tsp Italian seasoning
sea salt, to taste
black pepper, to taste
1 tbsp coconut oil

Directions
Preheat the oven to 400F. 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 melted ghee 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.

Serving
4 Servings