I learned recently that I can make changes to my boxes from Washington’s Green Grocer. Subscribers can decide to get more of one item and less of another as long as it’s on the box’s short list for the week. I reviewed the lists of the different boxes in the $28-33 ballpark range and settled on the Local/Mixed box two weeks ago. As I looked through, I just wasn’t that interested in cucumbers or grape tomatoes, so I decided to swap those for more kale! I was just in love with the beautiful Lacinato kale last month, and though this kind was different, I wanted to make sure I had enough so I wasn’t rationing it carefully like last time.
Boy, did I get enough. Three orders of Kale took over almost one whole shelf in the fridge!
I posted this on Instagram and my friend Rachel was kind enough to send me this helpful link: 24 Easy Kale Recipes from Real Simple magazine. Thanks, Rachel!
Chris and I did manage to eat ALL of that kale between the two of us. It went in turkey chili, in grilled cheese sandwiches, in quinoa bowls, and… it went in this delicious spaghetti squash recipe with Italian sausage and a creamy lemon sauce.
When Rachel and I took Sur La Table’s Homemade Pasta Cooking Class recently, this sauce was what stood out to me the most on the menu. It is so different than the typical pasta sauce that I make — not anything like a marinara, a pesto, or even an alfredo sauce. In the class, this creamy lemon sauce was paired with homemade pappardelle, prosciutto, and kale. The way the kale soaked up the decadent lemon goodness… amazing.
When we received a beautiful green-striped spaghetti squash in our Green Grocer box, I decided to adapt the recipe using strands of squash as the pasta. I also thought sausage would be a nice, hearty choice to complement the kale. The result was fantastic! Though spaghetti squash is quite a labor of love, you usually get a few servings out of it and it’s a great way for pasta lovers like myself to take a break from the carbs — but also not feel like you’re missing out on the experience.
If making all of this together at once feels like too much work (this was definitely a mid-afternoon Sunday meal and not a weeknight dinner!), try the lemon sauce with regular pasta or try spaghetti squash “pasta” with marinara!
- 1 spaghetti squash
- 1 lb Italian pork sausage
- 3 tbsp olive oil
- 1 bunch kale, washed, center ribs removed
- Salt and freshly ground pepper
- 1 tbsp unsalted butter
- 1 medium shallot, peeled and minced
- 1 medium garlic, peeled and minced
- ¼ cup freshly squeezed lemon juice
- 1 cup heavy whipping cream
- 2 tbsp finely chopped flat-leaf parsley
- Preheat oven to 375 degrees.
- Prick squash with a sharp knife all over.
- Place on a rimmed baking sheet and roast until tender (when pierced with a knife), about 1 hour 20 minutes, flipping halfway through.
- Let cool 10 minutes, then halve lengthwise and scoop out seeds.
- Scrape squash with a fork to remove flesh in long, spaghetti-like strands.
- Meanwhile, sauté Italian pork sausage in a pan over the stove, breaking up into pieces with a spatula until cooked thoroughly.
- Remove the meat from the pan with a slotted spoon.
- Return the pan to the stove over medium-high heat and add olive oil.
- When the oil is shimmering, add the kale and cook until wilted, about 4 minutes.
- Transfer to a large bowl, adding salt and pepper to taste.
- Finally, for the sauce, add the butter over medium-high heat.
- When melted, add the shallots and cook until tender - about 2 minutes.
- Add the garlic and cook until fragrant, 1 minute.
- Stir in the lemon juice and cream.
- Simmer until slightly reduced and until the sauce has thickened - about 2 minutes.
- Taste and adjust seasoning with salt and pepper.
- Stir in parsley and keep warm.
- Finish by spooning the spaghetti squash "noodles" into bowls, topping with sausage, sauce, and kale. Serve immediately.