Ingredients

The following ingredients have 4 Servings
  • 1 medium spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 14 oz. sausage, cut in rounds ( I like to use sweet Italian sausage)
  • 5 eggs
  • 1/2 cup milk
  • 1 tablespoon parsley, chopped
  • 1 teaspoon sage, chopped
  • salt and pepper to taste
  • 1 cup Gruyere cheese, shredded
  • 2 cups kale, chopped

Instruction

  • Preheat oven to 400F.
  • Cut the ends off the spaghetti squash and cut in half lengthwise.
  • Brush the insides with oil spaghetti squash and sprinkle with sea salt.
  • Place the flat side down on a lined baking sheet and roast for 35 minutes.
  • After the 35 minutes, flip the spaghetti squash so the flat side is up, and roast for an additional 10 minutes.
  • Cook the sausage over medium-high heat until browned. Set aside.
  • Combine eggs, milk, herbs, salt and pepper.
  • Add the sausage, cheese, kale and spaghetti squash to the egg mixture. Mix to combine.
  • Transfer to baking dish and top with cheese.
  • Cover loosely with foil and bake for 30 minutes at 350F.
  • Remove foil and bake for another 10 minutes at 450F.
  • Broil on high and additional 2 minutes until top is golden brown.
  • Let sit for 10 minutes before serving.