Recently my parents had brought me some spaghetti squash from a local farmer in their area. I love spaghetti squash and you can eat it right after roasting it or if you have a picky eater then you can make it into a casserole. I think if I made this again I would swap the kale for spinach. I didn’t like the extra crunchy texture in there. Over all it’s really good and easy to make ahead of time and pop in the oven on those busy nights.
Spaghetti Squash Casserole
(Adapted from Sequins and Scotch)
1 3-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1 15-ounce container ricotta
1 large egg
4 cups kale, chopped
1 garlic clove, chopped
1/8 teaspoon ground nutmeg
kosher salt and black pepper
1 tsp Italian herbs
1/2 cup parmesan
2 cups grated mozzarella (1/2 pound)
Heat oven to 400° F. Place the squash on a rimmed baking sheet, drizzle the cut sides with the oil, place cut-side down, and roast until tender, 40 to 50 minutes.
Meanwhile, in a large bowl, combine the ricotta, egg, kale, garlic, nutmeg, spices, parmesan cheese, 1 teaspoon salt, and ⅛ teaspoon pepper.
With a fork, gently scrape out the strands of flesh from the spaghetti squash and add to the ricotta mixture.
Mix gently to combine.
Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.