We like to grill a lot during the warm months…there’s just something about it that screams “Summer is here!!!” that I love. Plus, there’s a ton of things you can throw on the grill that are super healthy and delicious. So, we grilled up a bunch of things last weekend, including some spicy green chile chicken sausages. While they were really good, they didn’t get much attention because people were busy eating the carne asada and teriyaki chicken that we also grilled up. What’s that mean? Leftover sausage for days!
I threw this dish together last night and it was really quick and easy. I’m all about quick and easy these days…there’s a lot more going on in my day than cooking dinner!
Here’s the scoop on how to make Sausage, Kale, and Tomatoes over Spaghetti Squash:
– Sausage (cooked), sliced and then cut in half for bite sized chunks
– 1 onion, chopped
– Kale, pulled off the ribs and chopped
– 2 tomatoes, chopped
– Spaghetti squash, halved, seeded and baked face down in a 375 degree onion for 1 hour.
Saute the onion in a little bit of oil til soft. Add the rest of the ingredients and saute over high heat until the kale and tomatoes are soft. Season with garlic salt, pepper, and whatever else floats your fancy boat! Serve over spaghetti squash and you have a new favorite dinner!
**Note: you could also serve this over mashed sweet potatoes, cauliflower rice, or regular old rice or pasta. Give it a shot and let me know what you think!