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11Ingredients
35Minutes
580Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. spaghetti squash (cooked, and "noodles" removed and set aside)
- 12 oz. sausage links (chicken Italian, cut into bite-sized pieces)
- 1 Tbsp. butter
- 1 Tbsp. flour
- 2 cups milk
- 1/4 tsp. garlic powder
- 1 pinch kosher salt
- freshly ground black pepper (to taste)
- 1/4 cup reduced fat cream cheese
- 1/2 cup grated Parmesan
- 4 cups kale leaves (chopped curly)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium1290mg54% |
| Potassium1020mg29% |
| Protein27g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber1g4% |
| Sugars8g |
| Vitamin A220% |
| Vitamin C140% |
| Calcium50% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Reed 6 years ago
I used baby spinach that I had on hand & turned out delicious. I would usually use fresh grated Parmesan, but only had the dry fine-grated on hand & it sufficed. I also used garlic/herb cream cheese & tasted amazing. I had sautéed the sausage in a little bit of coconut oil & drained before adding in the sauce.
Erin Cody 7 years ago
I used almond milk and coconut cream cheese in order to eliminate the dairy. I also sauteed some onions and garlic with the sausage. It turned out amazing. Even my picky eating child devoured hers.