1 package of Aidells® sausage or 4 organic chicken sausages, halved + sliced into bite-size pieces
1 Tbsp coconut oil or olive oil
2 Tbsp organic butter
1 large bunch Swiss chard, de-stemmed + chopped
½ yellow onion, diced
2 cloves garlic, minced
1 cup mushrooms, sliced thinly [any variety]
about ¾ cup of vegetable, chicken or beef broth
1 tsp sea salt
½ tsp black pepper
1 tsp red pepper flakes [optional]
Instructions
To cook squash: [1] preheat oven to 350 degrees, [2]cut the squash in half lengthwise, [3] scoop out the seeds, [4] add cleaned squash halves to rimmed baking sheet [5] bake for 30-45 minutes until tender, [6] separate flesh into spaghetti-like strands.
To make sauce: [1] Add coconut oil [or olive oil] to large pan on medium heat. [2] Once melted add sausage, onion and garlic. [3] Sauté, stirring occasionally for 6-8 minutes until onion and garlic become tender and sausage has a slight sear. [4] Add broth, mushrooms, Swiss chard, sea salt, black pepper and red pepper flakes [if using]. [5] Bring to a light boil, cover, reduce heat to low and simmer for 10 minutes until greens have wilted and softened. [6] Remove lid, add butter and stir until completely melted. [7] Taste sauce and adjust seasoning as needed. The sauce should be slightly "liquidy" but not soup-like.
To serve: Pour sauce over cooked spaghetti squash and mix well. Serve warm. Suggestion: top with a little nutritional yeast or parmesan cheese for some extra nuttiness.
Recipe by Angela Freed at https://www.angelafreed.com/spaghetti-squash-with-swiss-chard-sausage/