2poundspaghetti squash,cooked, and “noodles” removed and set aside
12ounceschicken Italian sausage links,cut into bite-sized pieces
freshly ground black pepper,to taste
1/4cupreduced-fat cream cheese,
3-4cupschopped curly kale leaves,
Spray a large skillet with cooking spray and heat over medium-high heat. Add sausage, and cook, stirring often, until brown. Put sausage asides with squash.
In same skillet over medium heat, melt butter and whisk in flour. Add milk about 1/4 cup at a time, whisking constantly until smooth before adding more. When the milk base is mostly liquidy and smooth, you can pour in the rest of the milk all at once. Continue whisking until sauce comes to a simmer and starts to thicken.
Whisk in cream cheese until melted and smooth. Whisk in parmesan until melted.
Now trade your whisk for a spoon, and stir chopped kale into the alfredo sauce. Cook until leaves are wilted, 3-5 minutes. Then, stir in squash and sausage until coated with sauce and heated through. Serve while hot.
See the post text above for more information about how to cook the squash and tips for making the sauce.