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Poke several holes into the spaghetti squash and roast for 45-50 minutes in an oven at 375 degrees.
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When cool enough to handle, cut the squash in half and scoop out the seeds.
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Mix together the ricotta cheese, sour cream, egg, salt and pepper in a large mixing bowl.
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Use a fork and separate the strands of the squash and add to the cheese mixture.
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Heat the olive oil over medium heat and sauté the onion and garlic for a few minutes. Add the red pepper flakes, thyme and kale.
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Pour in the white wine and cook until the wine is evaporated and the kale has wilted a bit and turned bright green. Add to the mixing bowl.
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Put into a 9 by 13 inch casserole dish and spread evenly.
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Top with grated cheese and cook for 20 minutes. Turn up the oven to a high broil and cook for 5 minutes or until the cheese is golden.