Spaghetti Squash with Mediterranean Sauce
If you like briny, spicy, tomato sauce and are looking for a replacement for pasta - try this recipe!
NOTE ON THE MEASUREMENTS: Everything is eyeballed - do what you like.
1. Bake 1 large spaghetti squash for an hour at 350F. Fork into strands. Set aside.
2 tablespoons of olive oil
1/2 cup of spicy italian chicken sausage
1/2 cup of kale (chiffonade style)
1/4 of a large sweet onion
1 tablespoon (or more) of minced garlic
1 teaspoon oregano
2 tablespoons of capers
1 can of crushed tomatoes (italian style)
1/2 cup greek olives
1/4 cup of crumbled feta
Chopped flat leaf parsley
I like to use a dutch oven for this recipe or you can use a saucepan.
1. Cook the chopped onion on medium high until translucent in a tablespoon of olive oil. Reserve to the side.
2. Cook the spicy italian chicken sausage until done. (not pink) Add a little bit more olive oil if the sausage starts to stick to the pan.
3. Add back in the onions, chopped garlic, kale, and capers. Let it cook down for about 3 minutes. Then add the can of italian style crushed tomatoes along with oregano and kalamata olives. Bring up to a soft boil, then turn the heat down to let simmer. (The longer, the better.) You can remove some of the liquid if you like your sauce thicker.
4. Add the spaghetti squash directly into the pan and mix together. You be the judge for how much sauce you'd like with your squash. Once combined, toss in the feta and stir so that it slightly melts throughout the squash.
5. Garnish with grated parmesan and chopped italian parsley.
Enjoy! (guilt free)