Spaghetti squash is winter squash unlike any other. When you cook it and scrape it with a fork, the flesh peels away like ribbons of pasta, hence the name. The taste is light and texture almost a little crunchy. Spaghetti squash’s best friend? Sausage. They just like each other, like pasta and meatballs.
So when I saw this recipe in my friends Todd Porter and Diane Cu‘s stunning new cookbook Bountiful, with recipes inspired by their garden, I couldn’t wait to dive in._I changed it ever so slightly, adding a cup of sliced kale for some green, and using minced red onions instead of shallots._Score! Thank you Diane and Todd, this recipe is fabulous.
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