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Spaghetti squash and kale casserole- Ginger and Toasted Sesame

Spaghetti Squash and Kale Casserole

Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings 8
Author Sonja Bradfield

Ingredients

  • 1 medium sized spaghetti squash between 2-3 pounds
  • 2 teaspoons of olive oil
  • 5 cups of chopped kale stems removed
  • 1/2 cup of diced onion
  • 2 teaspoons of garlic minced
  • 1/8 cup of white wine
  • 1 teaspoon of red chili flakes
  • 1 teaspoon of fresh thyme
  • 1 15 ounce container of part-skim ricotta cheese
  • 1/2 cup sour cream
  • 1 egg
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2-3/4 cup of grated pecorino romano

Instructions

  1. Poke several holes into the spaghetti squash and roast for 45-50 minutes in an oven at 375 degrees.
  2. When cool enough to handle, cut the squash in half and scoop out the seeds.
  3. Mix together the ricotta cheese, sour cream, egg, salt and pepper in a large mixing bowl.
  4. Use a fork and separate the strands of the squash and add to the cheese mixture.
  5. 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.
  6. 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.
  7. Put into a 9 by 13 inch casserole dish and spread evenly.
  8. 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.