Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes
- 1 small spaghetti squash, about 2 1/4 pounds, cut in half lengthwise
- 2 1/2 tablespoons butter
- Salt and pepper
- 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
- 1 pound Italian hot sausages, crumbled
- 1 bunch kale
- 2 large cloves garlic, chopped
- 1 3/4 cups chicken broth
- 1/2 cup white wine
- 1/2 cup shredded Parmesan, plus additional for garnish
- 1/3 cup chopped fresh basil leaves
- 8 ounces fresh mozzarella, drained and cubed
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, fresh leaves (1/3 cup)
- Garlic (2 large cloves)
- Kale (1 bunch)
- Spaghetti squash, small (1)
- Tomatoes, oil-packed sun-dried (3/4 cup)
- Meat
Italian hot sausages (1 pound)
- Canned Goods
- Chicken broth (1 3/4 cups)
- Cooking & Baking
- Salt and pepper (1)
- Dairy
- Butter (2 1/2 tablespoons)
- Mozzarella, fresh (8 ounces)
- Parmesan (1/2 cup)
- Beer, Wine & Liquor
- White wine (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 1, 2012 (11 months ago).
79 people saved this recipe.
