Pasta? Nope.

In my quest to quit pasta, I have been experimenting with substitutes.  Spaghetti squash is no exception. I couldn’t believe it but it really does look like spaghetti, and kinda tastes like it too.  It’s a little crunchier, because it is in fact a vegetable but you can use it as a substitute for noodles.  I found this recipe at Real Simple and added some of my own ingredients.
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Ingredients

  • 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)

Directions

  1. 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.
  2. Meanwhile, in a large bowl, combine the ricotta, egg, kale, garlic, nutmeg, spices, parmesan cheese, 1 teaspoon salt, and ⅛ teaspoon pepper.
  3. With a fork, gently scrape out the strands of flesh from the spaghetti squash and add to the ricotta mixture. Mix gently to combine.
  4. Transfer the mixture to an 8-inch square baking dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 minutes.
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6 thoughts on “Pasta? Nope.

  1. Pingback: Cheesy Spaghetti Squash | Fabric-ation

  2. The kale was very strong and bitter in this, have you thought or tried blanching it or sauteing it beforehand? or a bottom or top layer of marinara?

  3. Pingback: A Love Letter to Kale | Homegrown Hostess

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