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.

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Leftovers: Sausage Spaghetti Squash Bake

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4.9 from 29 reviews

  • Yield: 4 1x


  • 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


  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!

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  1. Jade Rawlins says:

    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

    1. juli says:


  2. Stephanie says:

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