in an effort to balance out all of the holiday baking and treats that are likely coming our way over the next few weeks, let’s find a tasty way to add some kale into our diet, shall we? may i suggest sausage, kale, and apple stuffed spaghetti squash? it’s yummy. and easy. and the leftovers are good. if that’s not the holy trinity of weeknight dinners, i don’t know what is.
(fair warning though: the squash does have to roast for about an hour – but you can get the rest of the meal ready in a fraction of that time, so it feels doable on a weeknight.)
if you enjoyed (by which i might mean pinned but haven’t gotten around to making yet) either the recent spaghetti squash bowls with sausage and spinach or the pierogies with sautéed apples and sausage, this is basically the happy union of those two recipes. what can i say, sausage, greens, and squash go together so well, i just can’t help coming up with more “new” ways to combine them.
in this case, we throw a halved spaghetti squash in the oven to roast (she says casually, as if slicing a squash in half is no big deal…), grab a few ingredients out of the pantry and the fridge, and throw together a quick stuffing/topping/filling for those soon-to-be squash bowls while they roast.
the stuffing part is so quick, in fact, that you can have the stuffing made and the kitchen basically cleaned up before the squash even comes out of the oven. (i get way too much satisfaction out of recipes that bake for long enough for me to clean the kitchen before we sit down to eat. it’s just so nice not to walk into a messy kitchen after dinner…)
anyway, in case you pick recipes to make based on taste, rather than how much of the kitchen you can clean while it bakes, know that this combination is a winner (see: all those other times i used it). the sweetness of the squash and apple perfectly balance the not-sweetness of the kale and the sausage/onion/garlic/herbs add a nice savory touch.
and my last selling point: all of these ingredients are happy to hang out in the pantry/fridge, just in case a last minute holiday party/too-good-to-pass-up sale/gingerbread house emergency derails your plan to make dinner. i know i sometimes (read: almost always) get a weeee bit ambitious when planning my menu for the week and inevitably one or two recipes get pushed to the following week.
this sausage, kale, and apple stuffed spaghetti squash is totally game for that – just toss the kale in the freezer if you’re not sure it’s going to make it. i freeze a couple bags a week of trader joe’s refrigerated, washed, and chopped bagged kale and it works really well in my smoothies/any sautéed application. i probably wouldn’t use it defrosted and raw in salad but it’s perfect in this sausage, kale, and apple stuffed spaghetti squash. and that, my friends, is how we get kale on our plate in december. go team!
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