Spaghetti Squash with Kale and Ricotta

Spaghetti Squash with Kale and Ricotta

Health Rating
Prep Cook Ready in Servings
15 min 1 h 40 min 1 h 55 min 8

Ingredients


3 slice Bread, gluten free (for breadcrumb topping)
2 can (15oz) Cannellini beans, canned (drained, rinsed)
1 large egg Egg
2 tbsp Extra virgin olive oil
4 tsp Garlic (minced)
10 cup Kale (ribboned, stems removed)
1 1/2 tsp Oregano, fresh (chopped, for breadcrumb topping)
1 1/2 tbsp Oregano, fresh
1/4 cup Parmesan cheese, grated (for breadcrumb topping)
1 cup Parmesan cheese, grated
284 gm Ricotta cheese
1 pinch Salt and pepper
1/4 cup chopped Shallots (and minced)
2 squash Spaghetti squash
1 cup Sun-dried tomatoes (sliced)

Instructions


Preheat your oven to 400° F.

Slice spaghetti squash lengthwise and scrape out seeds. Drizzle with oil, a sprinkle of salt + pepper and then rub in. Line 1-2 baking sheets with parchment paper and place squash cut side down. Bake for about 35-40 minutes until just tender enough that you can scrape the squash into strands.

While cooking, place bread in a blender or food processor and grind into breadcrumbs. Toast on a pan in the oven for about 6-8 minutes. Remove and let cool fully, then toss with oregano and parmesan.

Flip the cooked squash halves over and let cool for 15 minutes.

While cooling, heat a large sauté pan over medium-low heat. Add 2 teaspoons of oil. Once hot, add the shallot and let cook for 3-4 minutes, stirring frequently. Add garlic with 1 teaspoon of oil and stir frequently for about 2-3 minutes, until lightly browned. Preheat oven to 350° F.

Raise the pan heat to medium. Add white beans and a hefty sprinkle of salt + pepper. Cook for 4-5 minutes, stirring occasionally. Stir in sun-dried tomatoes and let cook for about 2 minutes. Stir in kale and oregano. Let cook for 1-2 minutes until just starting to wilt. Remove mixture from the heat.

Scrape about 90% of the spaghetti squash into a large mixing bowl, leaving some attached to each shell. Empty the kale mixture over the squash and combine. Add salt and pepper until seasoned to your liking.

Whisk the egg in a small mixing bowl. Mix in the ricotta, parmesan, a pinch of salt, and about 1/4 teaspoon black pepper until. Empty over the squash mixture and toss with your hands to evenly distribute. Scoop 1/4 of the mixture into each squash shell. Do not pack in. Bake for 25 minutes, until the top layer is a lightly crisped and brown.

Sprinkle with toasted breadcrumb mixture and bake for another 5-8 minutes. Remove and let cool slightly, then serve.

Enjoy!

Nutrition Facts

Per Portion

Calories 583
Calories from fat 167
Calories from saturated fat 64
Total Fat 18.6 g
Saturated Fat 7.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 6.0 g
Cholesterol 56 mg
Sodium 624 mg
Potassium 1743 mg
Total Carbohydrate 76 g
Dietary Fiber 13.8 g
Sugars 4.0 g
Protein 27.8 g

Dietary servings

Per Portion


Grain 0.5
Meat Alternative 0.6
Milk Alternative 0.4
Vegetables 11.0

Energy sources


Pygal52%467.5272347627021201.2486538386147329%304.1775942096858239.1704118179684719%330.54242767235087122.5154427518843552%29%19%CarbohydratesFatProtein
Recipe from:
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