ROLL, ROLL, ROLL YOUR BOAT: Sausage, Kale, and Spaghetti Boats

Take a weeknight dinner to a whole new level with squash boats. The super healthy alternative to spaghetti noodles will make you want to consider ditching that old meatloaf and mashed potatoes recipe you’ve been making every Tuesday night. Not to mention, it’s paleo-friendly and surpasses the daily requirements for vegetable intake.. Weeknight dinners no longer have to be boring anymore. Get your grub-a-dub-dub on and roll, roll, roll, that fork into this boat of yummy-ness.
 
WHAT YOU’LL NEED:
1 medium spaghetti squash or 2 small spaghetti squash
1 1/2 lbs. Italian chicken sausage, casings removed (omit if necessary)
1 yellow onion, diced
4 cloves garlic, minced
1 bunch kale
3 tbsp extra virgin olive oil, plus more for drizzling
Salt and pepper
2 tbsp pine nuts, roasted
2 tbsp fresh parsley, chopped
 
WHAT TO DO:
 
1) Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.

2) Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.

3) Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.
 
Photos and Recipe Courtesy of: paleogrubs.com
 
Bon Appetite!
 
P.S. CLICK HERE to "follow" Teen Diaries on Twitter!
P.P.S. CLICK HERE to "like" Teen Diaries on Facebook!

P.P.P.S. CLICK HERE to "follow" Teen Diaries on Instagram!

@paleogrub
Mecca Russell, a rising senior at The New School in New York City, studies Journalism & Design. Both her coursework and internship experience reflect the intersections of reporting, photo, and documentary. She enjoys storytelling through mediums of film, writing, and photography and is inspired by journalism's power to tell untold stories. She's contributed to Teen Diaries & Pretty Girls Sweat as a weekly writer and reporter. When she is not editing or writing, Mecca is often found browsing through books at your local bookstore, sipping a matcha latte, or dripping in sweat after a HIIT and strength training workout in the early mornings. Mecca is also a singer-songwriter and can be found gigging around her city quite frequently. She looks forward to learning new ideas everyday and is always up for a challenge!