Spaghetti Squash Stuffed With Escarole, White Beans and Turkey Sausage - Ellie Krieger

Ingredients

• 2 medium spaghetti squash (about 3 pounds each)
• 2 tablespoons olive oil, divided
• 1 small onion, diced (about 1 cup)
• 6 ounces (about 2 links) Italian-style sweet chicken sausage, casings removed and crumbled
• 3 cloves garlic, sliced
• 1 medium head escarole, rinsed, drained and roughly chopped (about 8 cups)
• One (14-ounce) can low-sodium cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1 tablespoon chopped fresh sage leaves (or 1 teaspoon dried)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese