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Tuscan Spaghetti Squash Lasagna bake can be used a your main coarse or as a side dish. Either way it is a healthy fun way to change things up.
INGREDIENTS: (servings 4-8)
– 2-4 pound spaghetti squash
– 1-2 tablespoons sunflower oil, divided
– 1/4 cup minced shallot
– 4 teaspoons minced garlic
– 2 x 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
– 8 oz full-fat ricotta cheese
– 1/2 cup grated parmesan cheese
– sea salt and pepper
– 2-4 pound spaghetti squash
– 1-2 tablespoons sunflower oil, divided
– 1/4 cup minced shallot
– 4 teaspoons minced garlic
– 2 x 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
– 8 oz full-fat ricotta cheese
– 1/2 cup grated parmesan cheese
– sea salt and pepper
Breadcrumb Topping:
– 3 slices gluten-free bread, we recommend something like the Udi’s brand
– 1/4 cup grated Parmesan cheese
– 1 1/2 teaspoons freshly chopped oregano
– 3 slices gluten-free bread, we recommend something like the Udi’s brand
– 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. You don’t want it fully cooked since it will be baked again. Once out of the oven, turn the oven down to 350 degrees.
– While cooking, place bread in a blender or food processor and grind into breadcrumbs. Toast on a pan in the oven [top rack is fine] for about 6-8 minutes. Remove and let cool fully, then toss with oregano and Parmesan Cheese.
– Flip the cooked squash halves over and let cool for 15 minutes or so.
– While cooling, heat a large pan over medium-low heat, add 2 teaspoons of coconut oil. Once the oil and pan are hot, add the shallot and cook for 3-4 minutes, stirring frequently. Add garlic and stir frequently for another 2-3 minutes, until lightly browned.
– Increases the pan heat to medium, add white beans and season with sea salt and pepper. Cook for 4-5 minutes, stirring occasionally. Stir in sun-dried tomatoes and let cook for an additional 2 minutes. Stir in kale and oregano and continue cooking for 1-2 minutes until the kale starts 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 into the bowl with the squash and combine. Add more sea salt and pepper until seasoned to taste.
– Whisk the egg in a small mixing bowl. Mix in the ricotta, Parmesan, a pinch of sea salt, and about 1/4 teaspoon black pepper. Empty over the squash mixture and toss with your hands to evenly distribute.
– Scoop 1/2 of the mixture into each squash shell. Do not pack in. Bake for 25 minutes, until the top layer is a lightly crisped and brown.
– Sprinkle with toasted breadcrumb mixture and bake for another 5-8 minutes. Remove and let cool slightly, then serve.
– 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. You don’t want it fully cooked since it will be baked again. Once out of the oven, turn the oven down to 350 degrees.
– While cooking, place bread in a blender or food processor and grind into breadcrumbs. Toast on a pan in the oven [top rack is fine] for about 6-8 minutes. Remove and let cool fully, then toss with oregano and Parmesan Cheese.
– Flip the cooked squash halves over and let cool for 15 minutes or so.
– While cooling, heat a large pan over medium-low heat, add 2 teaspoons of coconut oil. Once the oil and pan are hot, add the shallot and cook for 3-4 minutes, stirring frequently. Add garlic and stir frequently for another 2-3 minutes, until lightly browned.
– Increases the pan heat to medium, add white beans and season with sea salt and pepper. Cook for 4-5 minutes, stirring occasionally. Stir in sun-dried tomatoes and let cook for an additional 2 minutes. Stir in kale and oregano and continue cooking for 1-2 minutes until the kale starts 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 into the bowl with the squash and combine. Add more sea salt and pepper until seasoned to taste.
– Whisk the egg in a small mixing bowl. Mix in the ricotta, Parmesan, a pinch of sea salt, and about 1/4 teaspoon black pepper. Empty over the squash mixture and toss with your hands to evenly distribute.
– Scoop 1/2 of the mixture into each squash shell. Do not pack in. Bake for 25 minutes, until the top layer is a lightly crisped and brown.
– Sprinkle with toasted breadcrumb mixture and bake for another 5-8 minutes. Remove and let cool slightly, then serve.
Extra Option: If you wanted to do some 8 ounces of Italian Chicken Sausage Crumb on it, you could that as well.
Tuscan Spaghetti Squash Lasagna Bake
TIME SAVER TIP: If you need to save on time you can cook the spaghetti squash in the slow cooker for 2-3 hours on low. Simply place the entire squash in the slow cooker. Yes you read that right… Place the whole squash in the slow cooker. Once it is done let it cool slightly, slice it in half and scrape the seeds out. Then follow the directions for the Tuscan Spaghetti Squash Lasagna Bake as they are written. Enjoy!
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