Chicken Sausage & Kale Pesto Spaghetti Squash Boats

Chicken Sausage & Kale Pesto Spaghetti Squash Boats

By Katya of The Fit Delish

"Looking for an easy & delicious weeknight dinner? Then look no further with these CHICKEN SAUSAGE & KALE PESTO SPAGHETTI SQUASH BOATS. These are a fun way to serve your dinner and these boats are gluten free, dairy free, and low carb! "

Chicken Sausage & Kale Pesto Spaghetti Squash Boats

Servings: 2
What you’ll need:

1 package al fresco Sundried Tomato Chicken Sausage, diced

2 Spaghetti Squash

Handful of Kale

5 Chopped Sundried Tomatoes

Dash of Oil

Dash of Garlic Powder

Sprinkle of Pink Salt (or regular salt)

1/2 cup Cashew Kale Pesto (or your favorite pesto sauce)

1 tbsp. of Hemp Seeds

Directions:
  • Preheat oven at 400 degrees.
  • Chop spaghetti squash in half using your Chef’s Knife. This step can be challenging so be careful when slicing and make sure you have an extra sharp knife!
  • Drizzle oil over the squash and sprinkle with pink salt.
  • Place squash halves face down on baking pan and bake at 400 for ~40 minutes.
  • Let squash cool, scoop out center, and begin to use fork to shred squash.
  • Mix the ‘spaghetti’ with your cashew kale pesto.
  • Slice Al Fresco chicken sausage into coins. Sautee on medium heat skillet with oil with kale. Season with pink salt and garlic powder.
  • Mix in sundried tomatoes, chicken sausage, and kale into the pesto spaghetti squash.
  • Serve mix in your squash ‘bowl’ and Enjoy!