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.
Cheesy Sausage and Kale Spaghetti Squash Boats
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- 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
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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.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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