Last weekend my share included both kale and swiss chard, two veggies I have a hard time using on their own, but both in one share usually results in one spoiling before I figure out how to use them. Enter Gojee. I visited the site, entered in kale as an ingredient I craved and the first recipe to pop up was for Braised Kale and Spaghetti.
I looked over the recipe and quickly decided to try substituting spaghetti squash for the pasta and using the swiss chard instead of double kale. The results were absolutely delicious! We will definitely be making this again, and I can't wait to see what else I can do with spaghetti squash.
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Spaghetti Squash with Braised Greens and Sausage
1 spaghetti squash
1 bunch kale
1 bunch swiss chard
1 medium yellow onion, minced
8 garlic cloves, sliced
3 tablespoons olive oil, divided
3 Italian sausage links (I used chicken sausage)
1/4 cup parmesan cheese
juice of 1/2 lemon
salt and pepper to taste
Preheat the oven to 375 degrees. Place the spaghetti squash on a baking sheet and bake in the oven whole for an hour.
When the squash is done, remove from the oven, let cool and cut in half. Remove the seeds and return to the oven for 10 minutes.