Leftovers: Sausage Spaghetti Squash Bake

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

There are some things I don’t believe in:

  • cats
  • liver
  • dancing with the stars
  • any of the ‘Saw’ movies
  • my website being a b*tch

But don’t worry, there are some things that I DO believe in:

  • the show ‘New Girl’
  • Disney movies – only at certain times though. Wall-E and Up should always be on tv
  • Pumpkin milkshakes
  • trips to California. I’m almost there Stacy!!
  • drinking mimosas on Thanksgiving after a workout at my gym. I wish we’d do that weekly

Wanna talk more about mimosas? I sure do.

Thanksgiving wasn’t anything I planned. You know what I planned? I planned on sitting on the couch, emailing, and cooking when I felt like it, if I even did feel like it. I just wanted to eat leftovers while watching romcom movies. That’s short for romantic comedy, just hipper. I’m hip, obviously. But no, that’s not how it panned out. Why? Because my gym loves to workout then drink alcoholic beverages. And that’s exactly what we did. We did a team workout, then popped 12 bottles of champagne. Twelve. That’s a lot of champagne. And on an empty stomach, after a workout, that champagne hit me hard.  I was quiiiiiiite happy. Mimosa Thanksgivings are the best. I ended up slightly stumbling through the kitchen to making some paleo stuffing for some friends. And fell asleep by 9pm while watching Pretty Woman. I did have to watch some football, which was lame. I’ll remove that from my next year Thanksgiving plan.

Sorry if you’re a cat person. They make me sneeze. And my childhood cat attached itself to my face once when I was f*cking with it. Note to self, cats are not nice when you destroy their patience.

Are you wondering why the hell this recipe is called a leftover recipe? Well, I’ll tell you. This is a recipe I made in the past, but the pictures kind of sucked, so I had to remake it. And well, it tasted good enough to remake, so I wanted to live it one more time. This dish is like a casserole dish. I don’t know why I didn’t name it a casserole in the first place.

Leftovers: Sausage Spaghetti Squash Bake

4.6 rating
39 reviews
TOTAL
Yields 4

INGREDIENTS :

  • 1lb Italian sausage
  • 1 medium spaghetti squash, halved and seeds removed
  • 1 bundle of kale, roughly chopped
  • 1 red onion, halved and sliced
  • 1 egg
  • 1/3 cup chicken broth
  • 1/2 cup canned coconut milk
  • 1 garlic clove, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground sage

DIRECTIONS :

  1. Preheat your oven to 400 degrees.
  2. Cut your spaghetti squash in half and use a spoon to remove the seeds and excess threads from your squash. Use some muscle.
  3. Place open side down on a baking sheet and bake for about 20-25 minutes or until you can press into your squash and it gives a bit.
  4. While your squash bakes, heat up a large pot under medium-high heat and add your Italian sausage. Break up with a wooden spoon or spatula.
  5. Once your sausage is cooked through, remove with a slotted spoon and put in a bowl.
  6. Keep the extra fat from the meat in the pot, add your minced garlic and add your kale, onions, and chicken broth. Combine.
  7. Then add your coconut milk and spices. Cover and let simmer for about 5 minutes.
  8. Pull your spaghetti squash out of the oven and dethread with a fork.
  9. Once your kale is wilted and onions have begin to become translucent, remove from heat and add your spaghetti squash as well as your egg to the kale/onion mixture. Mix thoroughly.
  10. Then add your cooked Italian sausage and mix together.
  11. Place the mixed ingredients into a baking dish (or same pot if it's oven safe) and spread out evenly.
  12. Bake 15-20 minutes or until top is slightly browned.
  13. Consume!

by

INGREDIENTS :

  • 1lb Italian sausage
  • 1 medium spaghetti squash, halved and seeds removed
  • 1 bundle of kale, roughly chopped
  • 1 red onion, halved and sliced
  • 1 egg
  • 1/3 cup chicken broth
  • 1/2 cup canned coconut milk
  • 1 garlic clove, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground sage

DIRECTIONS :

  1. Preheat your oven to 400 degrees.
  2. Cut your spaghetti squash in half and use a spoon to remove the seeds and excess threads from your squash. Use some muscle.
  3. Place open side down on a baking sheet and bake for about 20-25 minutes or until you can press into your squash and it gives a bit.
  4. While your squash bakes, heat up a large pot under medium-high heat and add your Italian sausage. Break up with a wooden spoon or spatula.
  5. Once your sausage is cooked through, remove with a slotted spoon and put in a bowl.
  6. Keep the extra fat from the meat in the pot, add your minced garlic and add your kale, onions, and chicken broth. Combine.
  7. Then add your coconut milk and spices. Cover and let simmer for about 5 minutes.
  8. Pull your spaghetti squash out of the oven and dethread with a fork.
  9. Once your kale is wilted and onions have begin to become translucent, remove from heat and add your spaghetti squash as well as your egg to the kale/onion mixture. Mix thoroughly.
  10. Then add your cooked Italian sausage and mix together.
  11. Place the mixed ingredients into a baking dish (or same pot if it's oven safe) and spread out evenly.
  12. Bake 15-20 minutes or until top is slightly browned.
  13. Consume!

by

Share on twitter
Share on facebook
Share on google
Share on pinterest
Share on tumblr
Share on email
Share on print

Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

LATEST BOOK

77 thoughts on “Leftovers: Sausage Spaghetti Squash Bake”

  1. Uhhh yea okay I admit you’re pretty hip with your headbands, dancing, and lingo ahaha. At least you’re sharing it with the world, thanks (: Stay thirsty my friends

  2. But Juli, you would be hipper if you made more videos! And danced in them. What’s up with the frequency of videos? I think I can’t be the only one who feels this way. If you don’t, we are all going to pitch in and buy you a kitten. hehe

  3. Liver? I put the turkey liver in your Thanksgiving Onion and Sausage Stuffing and it tastes DELISH…It is sort of a weird texture I guess…
    Or did you mean you don’t believe in destroying YOUR liver via drinking too many mimosas…in that case…I totally agree! YOu can never have too many mimosas 🙂

  4. I stumbled upon your website a couple of weeks ago and now it is saved to my favorites (and I search and read alot of nutrtion blogs). I love that you seem to love squash as much as I do! Your recipes are easy and so clear. Most of the ingredients I always have on hand–outside of some of the protien. Keep doing what you are doing. Your style of writing makes me laugh–the “no nonsense” approach is the best! Thanks:)

  5. I just wanna say that I’m having a great time reading your blog and stealing your recipes. Pumpkin granola – awesome. Beef roast in crock pot – awesome. Creamy pumpkin chicken – stupid awesome. Plus everything else I’ve made has been delicious, even my husband enjoys it all. Thanks!

  6. Juli, I have tried so many of your recipes and have loved them all. You are single-handedly keeping me paleo. Thanks so much for taking the time to share your life and awesome recipes with us.

  7. After stalking you for a month or two, I’ve decided to finally leave a comment. I freakin’ love your blog and the recipes you post. I appreciate your sense of humor, and I dig your random thoughts. With the risk of sounding like a total creep, I will end it with that.

  8. I am a fairly new reader, and this recipe and your love of mimosas allow me to forgive your ill will towards cats 😉

    Seriously though, I have found some awesome ideas to try thanks to your blog! You rock!

    Love,
    A crazy cat lady.

  9. C’mon. Where do you get this stuff? People at work are starting to wonder why I’m laughing so hard at these “spread sheets”.

    Romcom? You are right. That is cool. Only dumb people would waste their time pronouncing the whole thing.

  10. Things I don’t believe in:
    – ovens that don’t work
    – being hungry
    – not being able to cook spaghetti squash
    – not drinking mimosas after workouts

  11. I love this dish. I’ve made it probably 5 times and now I’m going to make it again…good thing I bought spaghetti squash

  12. Oh we can talk about mimosas! The day after thanksgiving I woke up to my family gone and leaving behind all the non-paleo desserts I made, a bottle of Oj and an even bigger bottle of champagne.

    Naturally I drank the whole bottle by myself…50oz of champagne + pumpkin muffins = not okay. I was drunk 11:30am dying laughing at the show Happy Endings and New Girl.

    I think we would make very good friends if we lived in the same state!!! 🙂

  13. I just made this tonight and it was very tasty. We have a family of six and all the kids and adults loved it. I will say, I would have loved it even more with more sausage, though. Another 1/2 pound, maybe. And if you are serving this to kids, chop the kale in smaller pieces; they kind of had a hard time chewing the big pieces.

  14. Shelby Walkinshaw

    I just made this and I’m kinda addicted! The coconut milk and chicken broth combo works so well! Everything I make from this website turns out delish and it’s soooo easy…

    Thanks Jules!

  15. Glad the site is back up!! I started making this the other day when it went down and I got the part where you mix it all back together and bake it… I had no idea how long to bake, but than GOODNESS someone had re wrtiten the directions on their blog!!!

    It was freaking delicious by the way. Perfect food to make in bulk–lasted me for 4 meals!

  16. This is super good. None of my squash ever cook in 20-25 minutes, so my new trick is to crockpot a big spaghetti squash first or the day before. Add 2 cups a water to a crockpot, plus big squash, stab it a few times then you have perfect noodles at the end of the day.

    1. Not sure if this wil help you, Riley, but canned coconut milk is quite a bit thicker than the stuff from a carton, so it might make a difference when it comes to keeping a casserole stuck together, for lack of a better term.

      Juli, I’ve been reading your blog for a few months now and in my opinion you kick ass! You are so effin funny that I find myself either a) snorting in public b) spitting out food or choking on water (I shouldn’t read and eat or drink at the same time, obviously) or c) laughing hysterically at work and getting strange looks when I explain that I’m reading a recipe blog…I don’t even bother trying to explain paleo anymore; the expressions that stare back at me are Neanderthal-like. HA! If they only saw the irony…but I digress!

      Your recipes are wonderful and many of them are my go-to meals, so thank you for all of your work – you’re the best!!

  17. Made this over the weekend, decided to do my own version of 30 day challenge to Paleo.. this turned out deliciously!

    However, I tried your zucchini & apple muffins.. either it’s a taste I have to get used too or something just didn’t go right 🙁

    I will try again.

    Look forward to trying your other recipes!

  18. This was amazing!! We subbed broccoli for the Kale (cause I didn’t have any). And my hubs and myself (if we are being honest) devoured it!!

  19. I just made this last night with a few substitutions: I didn’t have as much kale as I thought (boo) so I added several handsfull of spinach, and I used poultry seasoning instead of tarragon. Anyway, it’s pretty much safe to say that every picky eater in my family (husband and two boys) L-O-V-E-D it :). I loved it, which really matters the most, right ;)? One of the things that I absolutely love about this dish (beyond the awesomeness of the the flavor) is that I can get us all to eat spaghetti squash, which everyone in my family dislikes (including me). We don’t have to gag its unappealing weird texture down anymore! We can enjoy it in this scrumptious and brilliantly developed dish. Thank you for all your great recipes.

  20. Ok. So, before you start to think I’m a stalker, I’ll just go ahead and clear the air. I am. I live on your site now. This dish was sooooo good I’m bringing it to my inlaws house so my husband and I can be SURE to have something nummy tonight. Even my girls loved it. I accidentally bought super hot chicken sausage, so we were all, “OMG, this is yummy! Pass the Juice! Quick!” and then repeat. We couldn’t drink water because of the spice :-/ Tonight I’m making it with regular chicken sausage and CAN’T FREAKING WAIT to eat it!

  21. I tried this recipe tonight, and it came out super watery. Like had to pour liquid out of the hot baking dish watery. The only thing I did different was cook the squash in the microwave instead of the oven. Would that add extra liquid to the dish?

  22. I made this last night and it was delicious. The best part is I feel like I had an arm and chest workout scraping the squash out! lol. I also made the breakfast crockpot dish last night and had it this morning for breakfist. Another home run! My New Years Resolution was to become Paleo for 2013 and this website is incredibly helpful, motivational, inspirational and most importantly DELICIOUS!

  23. Juli, I just wanted to tell you that I’ve made this recipe several times since you posted it, and I even made it for a paleo exchange I did. Everyone loved it!! Thank you SO MUCH for this recipe…it’s my favorite!! I made it tonight again, but only had chipotle chicken sausage on hand and it was JUST as delicious. Yay!! You’re the best!!

  24. Jessica Simpson

    I love a good meal that my children will eat as well, this is a WINNER! So delish! I was hoping for leftovers but my hubs devoured the rest, so next tim i must double the recipe. Thank you for another fantastic and cheap meal! Yay!

  25. This was amazing !! I was skeptical since I tried spaghetti squash for the first time yesterday and wasn’t overly impressed, but you turned my opinion around!!! Awesome!

  26. Phyllis Sandoval

    Just pulled this out of the oven. Smells divine. Of course, couldn’t wait to taste and burned my tongue. Thanks SO Much for this great recipe, Julie.

  27. Made this with breakfast sausage. DELISH! So far 3 for 3 on your recipes so had to buy your book. They are all so flavorful, easy and not too freaky that the kids eat it all too. Thank you

  28. Made this last night for my husband and his friend. They were both so skeptical at first, but once it hit their lips they just couldn’t stop. They both took third helpings. Thanks for helping me cook a yummy meal!

  29. My husband and I came up with a new name for this recipe. We love it so much we’ve made it three times in the past week. Okay we call it, “Hawaiian Squashage Bake.” The coconut gives it a yummy tropical flavor and, “squashage” is fun to say. We added some cut up pinneapple for some additional topical goodness. We’re so happy we found your site!

  30. Aahh-mazing! Have to bring my own dinner to a pizza party so I whipped this up. Used hormone free organic chicken sausage – all I can say is the other guests are going to be so sad they are eating crap in a box. Snuck a few bites before it went in the oven, and I am in love! Thanks for sharing!!!

  31. I made this, (but added bacon, mushrooms, and bell peppers) and it was a HUGE hit! I can’t wait to try your other recipes. Bravo!

  32. This was AMAZING. I’ve shared this with a few girl friends in the hopes that they may understand my “weird” eating healthy habit …. making it again tonight (2nd x this week!)

  33. Thank you for the easy, quick, delicious recipe. Very forgiving if you need to sub out things like sage for other seasonings you havent run out of. I am also Paleo, but do pretty well with digesting dairy. I highly recommend sprinkling chedder or gorgonzola on the casserole… I used both.

  34. This was DELICIOUS. I doubled the spaghetti squash and increased the kale, too, but the boyfriend said he would have preferred less vegis… maybe I’ll go by the book next time! We both loved the flavor and it was so easy!!

  35. Yum! I substituted spinach for kale, Italian turkey sausage and added goat cheese at the end (we are doing dairy). It was delicious and flavorful. Thank you!

  36. Delicious!! Thank you for introducing me to vegetables I wouldn’t have even eaten if it weren’t for your recipes! I tell everyone about your website! 🙂

  37. I made this last night and we all loved it!! I am pregnant and have a sudden aversion to coconut so I made some changes. I added balsamic when sautéing the sausage. I skipped the egg because they make me sick. I added diced tomatoes to the kale a d saysage and baked it all with mozzarella on top. It was incredible.

  38. Your recipes are really awesome and helpful; since I am just starting Paleo I really needed some ideas to avoid eating plain fish and vegetables eery night. I have made a bunch of your recipes in the 6 days I have been on Paleo, and love them! My 3 year old son and I ate the whole bowl of your carrot cake pudding when we made it last week. I also think we would be great friends, as you are as twisted and random as I am . Thanks, and I look forward to making more of your recipes.

  39. Holy wow this was awesome! I subbed a bag of baby spinach for the kale (I really, really try to like kale, but the only way I like it eat it is baked like a chip!) and used spicy chicken sausage (because that is what I had in my freezer) and I have to tell you, this may be my new addiction! So easy to make, so delish, and is the perfect new comfort food! Thank you for the recipe!

  40. It upsets me Germany doesn’t have spaghetti squash…the things that upset me when you move from the states to an overseas Army base: No spaghetti squash, no bison, no brussel sprouts among like 80 million other things. I will make this…someday lol.

  41. OMG this was good! A little ravenous since I made it for the first time post WoD thinking I could get through it quick, but I had a few missteps. Worth the wait though! Thank you.

  42. I just made this for the second time for my roommate and I and she went nuts. She’s not paleo but was hungry and asked if she could try some of it and I gave her the go….well she ended up eating half the pan and begged for the recipe! Score!

  43. I’ve made this twice now, and both times I didn’t have spaghetti squash or kale so I substituted and it was still awesome. I used sweet potatoes once and butternut squash once, and used cabbage instead of kale (I love the taste of cabbage and sausage). This is one of my favorite go-to dishes, especially if I’m not sure when the family is going to be home and it may need to be reheated. LOVE IT!

  44. I don’t eat a lot of meat, but I do eat ground turkey. What are your thoughts on making this using ground turkey? Thanks!

  45. I wasn’t sure about using coconut milk at first, but I have to say this was super-delish. My husband (who’s been really great about my new grain-free diet) went back for *THIRDS*. He also commented that this reminded him of food I “used to make” which means it’s a winner in my book. Thanks for posting this recipe!

  46. Fabulous!! So glad I’ve discovered your website! I’ve been Paleo since early 2013 and got in a rut…your recipes are inspiring! Next time I will add more kale and some more sausage too…my family and I devoured this recipe!!

  47. I do not have coconut milk on hand. Do you have any suggestions for a substitute? I love all of your recipes and so do my kids.

  48. I just made this! I used lean ground turkey instead of sausage and it tastes so good. I will keep making this recipe but with different types of meat.

  49. Awesome recipe, the whole family loved it! I came across your website the other day, and I’ve already tried 3 recipes. Loved them all, thank you!

  50. I made this for the first time tonight. We didn’t have kale, so I substituted fresh (well, mostly fresh) spinach. We also didn’t have tarragon, so I threw in some oregano in its place. My family snarfed down nearly the entire thing. If they weren’t ready to barf from eating so much, the tiny bit that was left would’ve been gone too. Good stuff and I now have something to make for when people are having a rough time and need meals brought in. 🙂

  51. This was excellent. Me and my boyfriend loved it. I told him it’s a starch free meal and he was like : what? You mean we don’t have spaghetti in here? It was awesome. I had more veggies to put in though…..I had to put my getting old zuchini and some mushrooms. Plus he doesn’t like coco milk so we put sour cream instead. It was a delight.

    I printed it and it’s now part of my favorite recipe book.

    Thanks a bunch. I’m sorry I didn’t read your post though….I was looking for the recipe. But I’ll look on your other posts to see further recipes I would make

  52. I am so excited to make this dish tomorrow! Thank you for the inspiration. I was wondering though… I have some mushrooms that need cooking.. Do you think this dish would be good with shitake mushrooms added in? And if so, at what point should I add them in? -Beginner of cooking

  53. I’ve been making this recipe on-and-off since you first posted it, and it’s so delicious every time. You goddess!

Leave a Comment

Your email address will not be published. Required fields are marked *

DON’T MISS A BITE

Sign up for my PaleOMG newsletter to get recipes,
discounts, and stories straight to your inbox for FREE!

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!