Y’all, I’m about to share with you a recipe that has maybe gotten the most and best reviews of any recipe I’ve ever made and shared. And it’s so easy to make but so freaking flavorful-it’s almost unbelievable! I am going to be upfront with you and tell you it’s made with vegan Italian sausage…now I know SOME of you are all like, “YESSSS!”…and some of you might be all like, “Um, ew no thanks”…BUT DON’T CLOSE THE TAB YET! I promise if you use my recommended brand of vegan sausage you will NOT be disappointed…AND it’s impressed herbivores and carnivores alike so I can assure you it will not disappoint. It also just gives this dish an added boost of flavor that other brands can’t really offer plus the taste and texture are just really delicious.

Now if you’ve followed me on social media for any length of time you know that I typically don’t cook with a lot of faux meat and meat alternatives. I usually just amp up the veggie content any way I can. But sometimes, a recipe just needs a little something else. This is one of those recipes. So the brand you MUST use when making this recipe (okay not must but I highly recommend) is Field Roast! I LOVE Field Roast! Their cheeses, sausages, and even their burgers and frozen foods are delicious indulgences once in a while! I do have to say that sadly most of their their products are not gluten free…so If you have a sensitivity or an allergy to gluten then you should definitely choose another brand. And if that’s the case I would throw in some extra Italian seasoning and some spice as well! You got some red pepper flakes at home? Throw ‘em in, love. (Also I am not sponsored in any way by Field Roast…but if you’re reading, Field Roast…hit me up!)

One of the best things about this meal (besides the amazing flavor) is that it’s one of those meals that gets prepped and ready while the squash is roasting! You can get all of your ingredients ready to go while your squash is turning into spaghetti in the oven…it’s MAGIC, friends! And the other steps are not difficult. All you need to do is blend your sauce ingredients, and sautee your veggies and sausage. Then when everything is roasted and sauteed, and blended, you mix it all up, bake it for another 20 minutes or so and you’ll be digging in-in no time! During that last 20 minutes in the oven is when I like to clean up the dishes/my kitchen so there is MINIMAL work to do after I’ve stuffed my face and all I want to do is sleep. But if you’re a “throw it all in the sink and worry about it later” type of gal/dude”…I fully support that as well.

Like I said before this meal has been loved by both vegans and meat-eaters AND picky toddlers! So you really can’t go wrong here! I hope that you’ll love it just as much as we do…if you do try this one out take a picture and tag me on instagram, #cashewsandcauliflower @cashewsandcauliflower, so I can see your creations!

Creamy Kale & Sausage Spaghetti Squash Casserole

Alix | July 2019

prep time: 15 minutes

cook time: 60 minutes

total time: 75 minutes

Servings: 8

Ingredients:

2 small or 1 1/2 medium Spaghetti Squash

1 package (4 links) Field Roast Italian Sausage, cut into about 1/4-1/2 inch slices)

6 oz jar Sundried Tomatoes, packed in oil, drained and roughly chopped

1 medium onion, diced

3 cloves garlic, diced

3 cups Kale, chopped

For the Cashew Cream Sauce

2 cups Raw Cashews

1 1/2 cups water

half of 1 lemon, juiced

1 tsp salt

Fresh cracked pepper to taste
Instructions:

Preheat oven to 400 degrees. Line a baking sheet with tin foil or parchment paper.

Slice your squash in half and scoop out the seeds.

Lightly drizzle with olive oil (optional) and sprinle with salt and pepper.

Bake for approximately 40 minutes.

While your squash is baking, prepare your cashew cream by combining your cashews, water, lemon juice, salt, and pepper in a high powered blender and combine until smooth.

Prepare your other ingredients (chop onions, garlic, tomatoes sausage, and kale).

Using either oil, water, or broth, saute your onion and garlic until soft and translucent. Add in your sun dried tomato and sausage. Once the sausage has started to brown up just a little add your kale and saute until the kale has wilted. Combine with your cheese mixture in a large bowl.

When you're squash is done cooking, let it cool for a few minutes. Scrape out the squash with a fork so it resembles spaghetti. Add your squash to the bowl with your other ingredients and mix well. Taste and adjust seasonings as necessary.

Bake for 20 minutes until the top begins to brown. Let cool before digging in!