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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.
December 02, 2018
Hi. The recipe is definitely one I’m interested in trying. Is there a nutritional breakdown of protein, fats, carbs available? I am closely monitoring my calories and macros. Thanks.