Cheesy Sausage and Kale Spaghetti Squash Boats - Slender Kitchen

Cheesy Sausage and Kale Spaghetti Squash Boats

Weight Watchers® SmartPoints™
(12 PointsPlus®)

Recipes Content


These low carb and gluten free Cheesy Sausage and Kale Spaghetti Squash boats are packed with flavor and will make anyone love spaghetti squash.

Lately I have been on a mission to make my husband eat spaghetti squash. It isn't that he doesn't like it but in his mind it could never actually replace real pasta in a meal. Most of the time when I make it for myself, I make a heaping serving of pasta for him to add to his dish. However I knew with the right dish I could bring him over to my side and he could finally get behind spaghetti squash as a meal. This recipe did just that! Packed with sausage, kale, and a delicious creamy and cheesy tomato sauce - it will make any pasta lover fall for spaghetti squash.

Prep Time

Cheesy Sausage and Kale Spaghetti Squash Boats

Prep Time: 
Cook Time: 
Total Time: 


  • 2 U spaghetti squash
  • 1 tbsp olive oil
  • 1 lb. lean ground turkey sausage
  • 1 U onion, diced
  • 4 U cloves garlic, minced
  • 1 U bunch kale, stems removed and chopped
  • 1 cup low sodium chicken broth
  • 1 cup canned diced tomatoes
  • 1/4 cup half and half
  • 1 cup part skim shredded mozzarella
  • Salt and pepper

Nutritional Facts

Serving Size: 
1 spaghetti squash boat
Amount Per Serving
Calories 434
Calories from Fat 188
% Daily Value *
Total Fat 21g
Saturated Fat 7g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 105mg
Sodium 977mg
Total Carbohydrate 33g
Dietary Fiber 6g
Sugars 10g
Protein 33g


  1. Preheat the oven to 400 degrees. Cut the spaghetti squash in half and remove seeds. Spray with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 35-40 minutes until tender. You could also microwave the squash by cutting it in half, removing the seeds, and placing it face down in a microwave safe dish with 1 inch of water. Microwave for 8-10 minutes until soft.
  2. Heat the olive oil over medium high heat. Add the sausage, onion, and garlic. Cook for 8-10 minutes. Add the kale and cook for 2-4 minutes until it begins to wilt. Add the chicken broth, tomatoes, and half and half. Bring to a boil and then cover and let simmer for 8-10 minutes.
  3. Scrape the spaghetti squash out using a fork. Add the spaghetti squash to the skillet along with half of the cheese. Stir to combine until cheese melts.
  4. Divide and place back into the spaghetti squash boats. Top with remaining cheese. Place under broiler if desired.
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