Recipe: Spaghetti Squash with Sausage & Kale

Squash and Sausage

I distinctly remember the first time my mom used spaghetti squash as a “spaghetti” replacement.  I was in the 3rd grade and it totally blew my mind.  Audrey is clearly much, much younger than this, but she seems just as taken with this super fun and unique squash. And by utilizing the tastiest of flavor combinations to top it, you and the little ones in your life might be just as taken.  Not to mention glowing with good-for-you deliciousness.

* This recipe is ready for all ages and stages: for you, serve as is with a touch of crushed red pepper.  For beginners, pulse a few times in the food processor.

Spaghetti Squash with Sausage & Kale 

12 months + up 

Makes approx. 2 adult servings and 4-6 kid servings

  1. 1 med-large spaghetti squash

  2. 1 teaspoon extra-virgin olive oil

  3. 2 shallots, finely chopped

  4. 1 ½ lbs. sweet Italian chicken sausage

  5. 1 28oz. can of crushed tomatoes (or 26oz. box of chopped)

  6. 1 large bunch kale, de-ribbed and finely chopped

  7. 1/2 cup parmesan cheese, plus more for serving

  8. 1/4 teaspoon salt

  9. Finely ground black pepper, to taste

Preheat oven to 400.  Line a baking sheet with parchment paper.  Cut the top and bottom off the squash (about 1-2 inches) and cut in half lengthwise.  Scoop out the seeds and set both halves down on baking sheet.  Roast 40-45 minutes, or until easily pierced with a fork.  Set aside and allow to cool until easily handled.

When squash is about halfway done, start preparing sauce.  Heat oil over medium heat in a large skillet.  Saute shallot, until translucent and cooked through, about 3 minutes.  Set shallots aside.  In same pan, bring heat to medium-high and add chicken sausage.  Make sure to remove casing.  Cook, stirring often, to break up the sausage and cook through, about 10-15 minutes.  Return shallots to pan along with tomatoes and kale.  Bring to a low boil and reduce heat to medium.  Allow to simmer 10 minutes until kale is cooked through.  Stir in cheese, salt and pepper.

Use a fork to scrape the warm squash into strands using a back and forth motion.  Arrange on plates and spoon sausage-kale mixture over the top.  Add additional cheese, if desired.  Pulse in a food processor until desired consistency for babies.

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