To me, this dish is the essence of comfort food. It’s also healthy. And beyond delicious.
Don’t you love it when you find something that is so irresistible that you want to eat it three times a day? Every day. As in, every single day for the foreseeable future. 
That is exactly what happened with this combination. One bite and I was a goner. The slightly sweet crunch of the spaghetti squash was meant to be eaten in the same bite with savory Italian sausage and earthy kale. Garlic, shallots, and just a pinch of crushed red chiles are all the seasoning that is required, aside from a little salt and pepper to taste. I don’t know if it’s just me or not, but I cannot get enough!
PrintSpaghetti Squash Gratin with Kale and Sweet Italian Sausage
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
Description
This comforting spaghetti squash gratin combines sweet squash with savory Italian sausage and earthy kale, topped with melted Parmesan cheese.
Ingredients
- 1 medium-large spaghetti squash
- 12 oz sweet Italian sausage
- 1 shallot, minced
- 1 large clove garlic, minced
- 1 large bunch kale, stems removed and leaves chopped
- Big pinch of crushed red chiles
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper.
- Cut the tip and the tail off of the squash, then cut it in half lengthwise. Scoop out the seeds and discard them.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for about 45 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, heat a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, add the minced shallot and garlic. Sauté for 2-3 minutes until fragrant and the shallot is translucent.
- Add the chopped kale to the skillet, along with a pinch of crushed red chiles. Sauté for another 5 minutes, or until the kale is wilted. Season with sea salt and freshly ground black pepper to taste.
- Once the squash is done roasting, use a fork to scrape the flesh into strands. Add the spaghetti squash strands to the skillet with the kale mixture, along with the cooked sausage. Toss everything together until well combined.
- Transfer the mixture to a baking dish and sprinkle the top with freshly grated Parmesan cheese.
- Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly before serving.
Notes
For a spicier dish, add more crushed red chiles. This gratin can be stored in the refrigerator for up to 3 days. Reheat in the oven before serving. You can substitute sweet Italian sausage with spicy sausage for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 grams
- Sodium: 680 mg
- Fat: 20 grams
- Carbohydrates: 22 grams
- Fiber: 4 grams
- Protein: 18 grams
- Cholesterol: 55 mg
This turned out wonderfully! I used 1lb chicken sausage with basil and added in 1cup chicken stock and 1/2 cup white wine to sausage and kale mixture in step 4.
Mmmmm, those sound like delicious alterations!
This sounds awesome. My goal for the winter is to experiment with winter squashes. Just finished my butternut crab soup today. I was hoping to get spaghetti squash next so this is perfect. I will slightly modify by adding a dash of wine to the kale mix because I like my “pasta” a bit saucy.