Spaghetti Squash with Turkey Sausage and Kale

For this recipe I split and cooked the squash cut side down on 375* for 40 minutes. Cool then use a fork to shred squash removing it from the skin. Sprinkle with salt, pepper and a drizzle of olive oil. Keep warm.

While the squash is cooking, brown some turkey sausage cut into bite sized pieces in a little olive oil. Remove and set aside.

To the same pan, adding more olive oil if necessary, saute 1/2 onion, 1/2 red pepper, garlic, red pepper flakes, italian seasoning, salt and pepper until softened. Deglaze with about a half cup of white wine then add 1 cup of chicken broth. Add back in sausage and simmer until sauce reduces some. Add a couple cups of kale and simmer until tender.

Serve over squash with grated parmesan cheese. Delicious!!

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