spaghetti squash with sausage and kale

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ingredients: spaghetti squash (get them to cut it in half for you at the grocery store – if they’ll do it, it will save you a lot of hassle), sausages, kale, garlic, onion, pine nuts, fresh parsley, sea-salt, black pepper, and olive oil.

pre-heat oven to 400°, scoop out the spaghetti squash seeds, place the pieces of spaghetti squash on a baking tray, season with salt and pepper, and put it in the oven for about 40 minutes.

while the spaghetti squash is in the oven, chop up the garlic, onion, sausages, kale, and parsley. put the garlic and onion in a pan first with olive oil – eventually add the sausage pieces to the mix, then the kale, pine nuts, and parsley.

once the spaghetti squash is ready, fork it out into a bowl and then add the sausage and kale mixture to it. season with salt and pepper.

make your leftovers taste different the next day by adding different spices to it – i recommend rubbed sage.

spaghetti squash with bacon

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ingredients: spaghetti squash, bacon, onions, garlic, parsley, sea-salt, and pepper.

preheat over to 350°. cut spaghetti squash in half or have it cut in half for you at the store – they usually will if you ask nicely, and it will save you a lot of time and frustration (trust me, cutting a squash isn’t fun). scoop the seeds out. place the squash halves face-down on a baking tray that’s lined with a tiny bit of water (to ensure the squash doesn’t burn). bake the squash for about 40 minutes and then scoop the strands out with a fork when done.

make bacon in a pan and save the bacon fat. chop up garlic and onions, and fry in the bacon fat. add the spaghetti squash in. chop up the bacon and add it in as well. season with parsley, sea-salt, and pepper.