Sausage Stuffed Spaghetti Squash

• 2 spaghetti squash 
• 3 tablespoons olive oil 
• 1 package Stemmler’s Sausage  
• 2 shallots, diced small 
• 2 cloves garlic, minced 
• 1 small red pepper, diced small 
• 1 pint grape tomatoes, halved 
• 2 cups chopped kale 
• salt and pepper to taste 
• splash white wine 
• 1 avocado sliced 
• shredded cheese, optional 

Preheat oven to 300F. 

Cut squash in half and scoop out seeds and pulp. Drizzle with some of the olive oil and seasoning. Place skin side up on a baking sheet with parchment paper. Place in oven for about 1 hour. A BBQ on indirect heat would also work (cover the squash with foil if you are doing it this way). Do not pierce the skin as we will use this as the serving vessel. Half an hour into this, add the whole sausages onto the baking sheet to cook.  

In a hot pan, add the rest of the oil, sauté the shallots for a few minutes until they are soft. Add garlic for one minute then peppers, tomatoes, kale and salt and pepper. Cook for 2 minutes then add the wine. Let simmer for a couple more minutes, stirring.  

Remove squash and sausage and let cool slightly. When the squash skin is easier to handle, run a fork from side to side, loosening (fluffing up) the squash so it looks like spaghetti. Add this to the pan of 

 vegetable mixture and combine all together. Once mixed, fill the empty squash shell with vegetable mixture. Place the sliced sausage and sliced avocado around it. Sprinkle with shredded cheese if desired along with some more seasoning if required (salt/pepper/your favourite mixture). Place back in oven on broil for 5 minutes or on hot BBQ (indirect heat) to brown the top and melt the cheese. 

It's now ready to serve with a light salad. Enjoy your healthy summer dinner!