18 Oct Breakfast Sausage at Dinner

By admin 1 Comment
0 Likes

Giving breakfast sausage a seat at the dinner table with this great fall recipe. Low carb too, if you are into that kind of thing...!

 

Fall came in full force this week.  It got cold, man!

I was recently with a group and we were asked what food makes us thing of “fall” the most.  There were the usual suspects. Chili.  Soup.  Pumpkin.  Apples.  Then, I said squash.

I got a few funny looks- and I get it.  Squash is not nearly as fun as pumpkin pie or apple cider, sure.  But, squash is so good in the fall.  There’s butternut squash, acorn squash, spaghetti squash and more.

Of these, it’s hard to pick a favorite. But… I am a pretty big fan of spaghetti squash.  It can be a little intimidating to prepare at first because you have to cut the large squash in half, but seriously that is the hardest part.  After it cooks, it’s flesh flakes in long strings with a fork, similar to actual spaghetti but serves as a great low carb- or just really tasty- alternative.

Playing on a favorite pasta of mine and some other fall veggies like kale, I used Bent Arrow’s Mild Farmer’s Breakfast sausage as a protein mixed in with the cooked spaghetti squash “noodles.”  It was a perfect, pretty hands off week night meal.

Breakfast sausage… not just for breakfast!

We also have sugar free Sage and Biscuit Delight ground pork sausages available.  Feel free to contact us about picking some up at the farm or adding it to next week’s Market Wagon order.

Also, don’t forget, pigs will be processed on October 24 and we only have a few left!  Be sure to email us at bentarrowacres@gmail.com to reserve yours ASAP.

Save Print
Sausage and Kale "Spaghetti"
 
This can be made with noodles if spaghetti squash isn't your thing
Ingredients
  • 1 spaghetti squash
  • Olive Oil
  • Salt and Pepper
  • Bent Arrow Acres Mild Farmer Breakfast Sausage
  • 2 cloves garlic
  • Crushed red pepper flakes
  • 1 large bunch of Kale, washed and stems removed
  • Parmesan Cheese, if desired.
Instructions
  1. Roast Spaghetti Squash:
  2. Preheat the oven to 400 degrees.
  3. Cut squash in half, longways. (The outside of the squash is hard, so this can be tricky. Be careful.) Scoop out seeds. Rub inside with olive oil and season with salt and pepper.
  4. Place squash on a baking dish halved sides down.
  5. Roast in oven for 35-40 minutes.
  6. While squash is roasting, cook sausage in a large skillet over medium heat. Remove from skillet once cooked through.
  7. When the squash is tender, remove from the oven and let cool a bit. (The flesh should easily pierce with a fork and begin to separate.)
  8. When cool enough to handle, use fork to scrape out the flesh from the outside peel. The flesh will start to flake off into strands. Rake your fork in the same direction to get the longest strings!
  9. Place noodles in a bowl.
  10. Add a tablespoon of olive oil and when warm add garlic and crushed red pepper. Cook for about 1 minute. Add kale leaves. Cook down.
  11. Add spaghetti squash and sausage. Stir to combine and remove from heat.
  12. Serve right away topped with a bit of parmesan cheese.

 

1Comment
  • Kerry Smith
    Posted at 21:23h, 18 October

    Yum!! For sure making this soon, thanks for the idea!