Spaghetti Squash Alfredo with Sausage and Kale
This low-carb alfredo recipe is a satisfying and delicious dinner!
Servings Prep Time
4 20minutes
Cook Time
15minutes
Servings Prep Time
4 20minutes
Cook Time
15minutes
Spaghetti Squash Alfredo with Sausage and Kale
Ingredients
  • 2pound spaghetti squash,cooked, and “noodles” removed and set aside
  • 12ounces chicken Italian sausage links,cut into bite-sized pieces
  • 1tablespoon butter,
  • 1tablespoon flour,
  • 2cups milk,
  • 1/4teaspoon garlic powder,
  • pinch kosher salt,
  • freshly ground black pepper,to taste
  • 1/4cup reduced-fat cream cheese,
  • 1/2cup grated parmesan,
  • 3-4cups chopped curly kale leaves,
Instructions
  1. 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.
  2. 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.
  3. Whisk in cream cheese until melted and smooth. Whisk in parmesan until melted.
  4. 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.
Recipe Notes

See the post text above for more information about how to cook the squash and tips for making the sauce.