Tuscan Kale Spaghetti Squash Lasagna Bake


This is a great recipe from one of the best food blogs I follow. This meal is filling, comforting, and perfect for dinner and large gatherings. Give it a try and let me know what you think!


Tuscan Kale Spaghetti Squash Lasagna Bake

(serves 8)

Ingredients:

  • 2 x 3-4 pound spaghetti squash

  • 1-2 tablespoons sunflower oil, divided

  • 1/4 cup minced shallot

  • 4 teaspoons minced garlic

  • Two 15oz cans cannellini beans, drained + rinsed

  • 1 cup sliced sun-dried tomatoes, not oil-packed

  • 10 cups ribboned Tuscan/dino/lacinato kale, stems removed ~2 med. bunches

  • 1 1/2 tablespoons fresh oregano,

  • 1 large egg

  • 15oz full-fat ricotta cheese

  • 1 cup grated parmesan cheese

  • sea salt + pepper


Breadcrumb Topping:

  • 3 slices gluten-free bread, I used Udi’s

  • 1/4 cup grated parmesan cheese

  • 1 1/2 teaspoons freshly chopped oregano

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. You don’t want it fully cooked since it will be baked again.


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


Flip the cooked squash halves over and let cool for 15 minutes [longer is fine].


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 frequently stir 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 lightly crisped and brown.


Sprinkle with the toasted breadcrumb mixture and bake for another 5-8 minutes. Remove and let cool slightly, then serve. [Credit: EdiablePerspective.com]


A single serving of tuscan kale spaghetti squash lasagna bake has 477 calories.

Read through the nutrition label for a snapshot of this recipe's nutritional profile. If the label lists less than 5 percent daily value for a nutrient it is considered low, while 20 percent or more is high. In general, you want to limit saturated fat, cholesterol, and sodium, and get enough fiber, vitamins, and minerals.

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