Pumpkin Kale Turkey Sausage Spaghetti Pie

By Jamie Vespa

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!

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
• Sea salt and black pepper to taste

Instructions

1. 1

   Preheat oven to 450 degrees F. Grease a 9-inch cake pan with non-stick cooking spray.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Bake for 20 minutes. Cut into 6 triangles. Serve!