spaghetti squash w/ chicken sausage & curry pumpkin kale sauce

oh yeah, that's right, sausage...as in chicken apple sausage.  this is super healthy for you...and perfect for staying in on those crisp, autumn nights.  i was experimenting in the kitchen (as usual), trying to come up w/ a new dish for dinner that evening for my man.  i totally lucked out by the way, in that my guy loves eating all the same kinds of food as me, in addition to his willingness to try anything i create.  he's a keeper.  big grin!

so needless to say this dish was a hit, and i will no doubt be making it again sometime soon.  i swear i could eat spaghetti squash almost every day.

recipe: serves 3 (my man had lunch the next day)

roasted veggies ingredients
brussel sprouts
cauliflower
evoo
curry powder
s & p

roast for 20-30 minutes at 400 degrees, tossing occasionally.  you can also roast the spaghetti squash, halved, along w/ the other veggies, but let it cool before trying to scrape it out.

cook 2 chicken apple sausages, sliced, in a skillet over med heat just to warm through (we get the pre-cooked ones).  toss the squash and sausages together, and add it s & p and roasted garlic...or whatever you prefer.  i add roasted garlic to everything!

add the roasted veggies next.  then we'll get to the sauce...

sauce ingredients

kale (i used frozen from trader joe's)
canned pumpkin
shallot
roasted garlic
half & half
1% milk
evoo
curry powder
s & p



saute shallots in evoo until softened.  add roasted garlic, pumpkin and kale.  stir until combined, and then add half & half (just about 1/4 cup) and some milk.  season the sauce w/ curry powder and s & p, and let sauce thicken over low-med heat.  pour over the squash and sausage combo and mix gently.  top w/ a hard, white cheese such as pecorino.  you won't need much, but it really adds to the dish!