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Sausage & Kale Spaghetti Squash Bowls

  • Author: Caitlin
  • Total Time: 46 mins
  • Yield: 4 1x


  • 1 spaghetti squash (about 3 pounds)
  • 1/2 pound grass-fed ground beef
  • 1/2 Tablespoon Italian sausage seasoning
  • 4 cups washed, drained, and roughly chopped kale
  • salt and pepper to taste
  • optional olive oil
  • optional: Parmesan and parsley for topping


  1. Cut the spaghetti squash in half, but cut it in half short-ways rather than long-ways. Drizzle with a little olive oil, salt, and pepper (if desired), and place cut-side down on a large baking sheet. Bake on 375ºF for about 30-40 minutes, or until tender. Turn over and let cool, then gently scrape out the inner strands.
  2. Meanwhile, warm a skillet over medium-high heat. Brown the beef on all sides and add the sausage seasoning. If there's no salt in your sausage seasoning, I recommend adding about 1/2 teaspoon.
  3. Stir in the kale and sauté just until wilted.
  4. When spaghetti squash is ready, combine strands with the beef and kale and top with (optional) Parmesan and parsley. Enjoy!
  • Prep Time: 1 min
  • Cook Time: 45 mins
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