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.
- 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.