Pumpkin Kale Turkey Sausage Spaghetti Pie
Whole wheat baked spaghetti pie with kale, turkey sausage and creamy pumpkin tomato sauce. This simple, delicious family-favorite is both waistline and budget friendly!
Servings: 6 servings
Ingredients
- 8 ounces whole wheat spaghetti
- 2 eggs lightly beaten
- 1 tsp extra virgin olive oil
- 8 ounces ~2 links mild Italian turkey sausage, casings removed
- 1/2 yellow onion diced
- 3 cloves garlic mined
- 3 cups fresh kale stems removed and roughly chopped/torn
- 1 cup pumpkin puree
- 4-5 peeled plum tomatoes I use canned San Marzano, roughly chopped
- 1 tsp oregano
- 1/2 tsp crushed red pepper flakes optional
- 2/3 cup 2% milk Italian-blend cheese divided
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 450 degrees F. Grease a 9-inch cake pan with non-stick cooking spray.
- Bring a large pot filled with water to a boil. Season with a pinch of sea salt and add pasta. Cook for ~8 minutes, until al dente, drain. Place eggs in a large bowl and lightly whisk. Add drained pasta and toss to coat.
- While the pasta cooks, heat 1 tsp olive oil in a large skillet over medium-high heat. Add onions and a pinch of salt and pepper; cook 2-3 minutes. Add sausage, cook 2-3 minutes, until browned, stirring to crumble. Add garlic and kale, cook until greens wilt, ~2-3 minutes. Add pumpkin, tomatoes & their juices, oregano and red pepper flakes. Stir to combine.
- Pour sausage/sauce mixture into spaghetti. Stir in 1/3 cup cheese. Toss to combine and pour in prepared cake pan. Sprinkle with remaining 1/3 cup cheese.
- Bake for 20 minutes. Cut into 6 triangles. Serve!
Nutrition
Serving: 1g | Calories: 282kcal | Carbohydrates: 34.5g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Sodium: 375mg | Fiber: 6.5g | Sugar: 5.5g