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Picture of Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes Recipe
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3285 kcal 164 %
  • Fat 234 g 360 %
  • Saturated 99 g 495 %
  • Carbs 117 g 39 %
  • Fiber 26 g 105 %
  • Protein 174 g 348 %
  • Cholesterol 636 mg 212 %
  • Sodium 6395 mg 266 %
  • Calcium 2874 mg 287 %
  • Magnesium 417 mg 99 %
  • Potassium 5105 mg 109 %
  • Iron 16 mg 91 %
  • Zinc 22 mg 197 %
  • Phosphorus 2410 mg 344 %
  • Vitamin A 1533 µg 170 %
  • Vitamin C 293 mg 325 %
  • Thiamin (B1) 2 mg 162 %
  • Riboflavin (B2) 3 mg 240 %
  • Niacin (B3) 44 mg 277 %
  • Vitamin B6 3 mg 208 %
  • Folate equivalent (total) 291 µg 73 %
  • Vitamin B12 10 µg 429 %
  • Vitamin D 8 µg 51 %
  • Vitamin E 8 mg 56 %
  • Vitamin K 848 µg 707 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Spaghetti Squash with Sausage, Kale, and Sun-dried Tomatoes Recipe

Ingredients

  • 1 small spaghetti squash, about 2 1/4 pounds, cut in half lengthwise
  • 2 1/2 tablespoons butter
  • Salt and pepper
  • 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
  • 1 pound Italian hot sausages, crumbled
  • 1 bunch kale
  • 2 large cloves garlic, chopped
  • 1 3/4 cups chicken broth
  • 1/2 cup white wine
  • 1/2 cup shredded Parmesan, plus additional for garnish
  • 1/3 cup chopped fresh basil leaves
  • 8 ounces fresh mozzarella, drained and cubed

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