Italian sausage sauteed in kombucha

Italian sausage and kielbasa are both staples on our dinner plate. Either will work well in this recipe. The sourness of kombucha and bitterness of rapini (or broccoli rabe) are balanced by the sweetness of the squash. This meal is perfect for the slow transition from summer to fall.



  1. In a medium size skillet, saute sausage in kombucha until heated throughout, about 10 minutes, turning several times.
  2. While the sausage is cooking, prepare the spaghetti squash and rapini: Cut in half lengthwise, scoop out seeds and discard. Use a fork to remove the strands of pulp, placing them in a large bowl. Cut rapini stalks and about half of the leaves into one inch pieces and add to bowl. Technique: Removing the squash pulp before cooking keeps it fresh and prevents it from becoming soggy. Science: Rapini is the same plant as broccoli rabe, which can be easier to find and will substitute well in this recipe. Rapini adds cruciferous notes that play a supporting role against the sweetness of the squash.
  3. After the sausage has sauteed about 10 minutes, add the spaghetti squash and rapini to the skillet. Reduce heat to medium-low, cover, and simmer until all of the moisture is absorbed into the vegetables, about 10 minutes. Stir several times to ensure even cooking of the vegetables.
  4. Serve and enjoy.

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