Sausage and Kale "Spaghetti"
 
This can be made with noodles if spaghetti squash isn't your thing
Ingredients
  • 1 spaghetti squash
  • Olive Oil
  • Salt and Pepper
  • Bent Arrow Acres Mild Farmer Breakfast Sausage
  • 2 cloves garlic
  • Crushed red pepper flakes
  • 1 large bunch of Kale, washed and stems removed
  • Parmesan Cheese, if desired.
Instructions
  1. Roast Spaghetti Squash:
  2. Preheat the oven to 400 degrees.
  3. Cut squash in half, longways. (The outside of the squash is hard, so this can be tricky. Be careful.) Scoop out seeds. Rub inside with olive oil and season with salt and pepper.
  4. Place squash on a baking dish halved sides down.
  5. Roast in oven for 35-40 minutes.
  6. While squash is roasting, cook sausage in a large skillet over medium heat. Remove from skillet once cooked through.
  7. When the squash is tender, remove from the oven and let cool a bit. (The flesh should easily pierce with a fork and begin to separate.)
  8. When cool enough to handle, use fork to scrape out the flesh from the outside peel. The flesh will start to flake off into strands. Rake your fork in the same direction to get the longest strings!
  9. Place noodles in a bowl.
  10. Add a tablespoon of olive oil and when warm add garlic and crushed red pepper. Cook for about 1 minute. Add kale leaves. Cook down.
  11. Add spaghetti squash and sausage. Stir to combine and remove from heat.
  12. Serve right away topped with a bit of parmesan cheese.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/breakfast-sausage-at-dinner/