Serves 2

• 1 pack Sausage, thawed
• 1 bunch Kale, stems removed
• 1 Spaghetti Squash
• 1 Tbsp minced Basil
• 1 Onion, diced
• ⅔ cup Chicken Broth
• 2 Tbsp Cooking Oil

Preheat your oven to 350 degrees.

Cut spaghetti squash in half lengthwise and scoop out the seeds.

Place cut side down, on a baking sheet. Using a fork, poke some holes in the squash and bake for 30 minutes.

Heat oil in a skillet over moderately high heat until hot but not smoking, add sausage and onion and cook for 5 to 7 minutes, until browned all over.

Meanwhile, bring a large pot of water to a boil and blanch kale for 5 minutes. Remove kale with a large sieve and drain. Run under cold water and then roughly chop.

Add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet.

When squash is done scrape the inside flesh with a fork so it resembles spaghetti. Toss

Spaghetti squash with kale and sausage sprinkle with minced basil and red pepper flakes.