• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Work With Me
    • Contact
  • Healthy Home

EverydayMaven™

Whole Food, Half the Time

  • Facebook
  • Instagram
  • Pinterest
  • Recipe Index
  • Gluten Free
  • Dairy Free
  • Whole30
  • 30 Minute Meals
  • Soups, Stews, + Chili
You are here: Home / Cooking Style / Casseroles / Lasagna Inspired Spaghetti Squash Casserole with Kale

Published November 12, 2012. By Alyssa Brantley 65 Comments

Lasagna Inspired Spaghetti Squash Casserole with Kale

1782shares
  • Share
  • Yum
  • Tweet
  • Email
Jump to Recipe Print Recipe

Let’s talk about squash again. I am on a roll with all these squash recipes. This is a great dish —  hearty, comforting and still managing to be light and healthy. A single (huge!) serving is only 8 Weight Watchers Points Plus.

I am classifying this as a Sunday Supper because it *can* take a while to put together so I feel it’s only fair to give you an accurate warning. The *can* part comes in depending on when you cook the squash.

If you plan to cook the squash in advance, cook it to the instructions, let it cool, shred with a fork and put in the fridge, this dish will come together really quickly.

If, however, you decide to do the entire dish at once, by first cooking the squash, then making the casserole, that’s what would earn it the Sunday Supper tag. The casserole needs about an hour in the oven after the squash is prepared, so it might not be a weeknight mainstay, but even going the Sunday Supper route, it is absolutely worth making during the weekend or on a day when you have the time!

The first time I made this, I didn’t put a topping on it. We all really loved the flavors but it was just missing something. After a bit of experimenting and tweaking, I decided to go finish it with a crumb crust. I am really in love with the finished casserole and think you will be too!

NOTES:

  • Spaghetti Squash Cooking Methods – my favorite way to cook spaghetti squash is to roast it. I have detailed instructions in this Spaghetti Squash with White Bean + Mushroom Ragout post. I suggest roasting the squash a day or two before you make this and just keeping it in the fridge. If you are pressed for time, another method is microwaving, here is a tutorial with instructions for how to do that.
  • I made this with Beef, but I think ground Turkey or Chicken would substitute very nicely. A vegetarian idea would be to omit the meat and use a pound of mushrooms – I think a combination of Shitake, Crimini or Portobello would add great texture and give that Umami flavor to the dish.
  • This reheated great in both the microwave and oven and is freezer-friendly!

Did you make this recipe? Please give it a star rating below!

Lasagna Inspired Spaghetti Squash Casserole with Kale
Prep Time: 15 mins
Cook Time: 1 hr 3 mins
Cooling Time: 10 mins
Total Time: 1 hr 28 mins
 

Lasagna Inspired Spaghetti Squash Casserole with Kale. 

Course: Mains
Cuisine: Italian
Keyword: Spaghetti Squash Casserole
Servings: 8 servings
Calories: 301 kcal
Author: Alyssa Brantley
5 from 3 votes
Print
Ingredients
  • 1 large spaghetti squash approximately 8 cups cooked
  • 1 egg
  • 15- ounce container full fat ricotta cheese
  • 3/4 cup packed parsley leaves roughly chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3/4 teaspoon crushed red pepper flakes
  • 2 teaspoons Italian seasoning
  • 1 tablespoon olive oil
  • 4 medium cloves garlic
  • 1 small yellow onion
  • 1/2 pound lean ground beef
  • 1 head dinosaur kale stems removed and sliced into thin ribbons
  • 2 cups or 1 14.5-ounce can crushed tomatoes
  • 1/2 teaspoon kosher salt
For The Topping:
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup grated parmesan cheese
  • 1/2 cup whole wheat bread crumbs
  • pinch salt
Instructions
To Prepare:
  1. If you haven't already cooked the squash, see NOTES section above for a couple different methods and complete the cooking before proceeding.

  2. Pull parsley leaves off stems (some stems are OK) and pack into a 3/4 measuring cup. Roughly chop and set aside. Chop garlic and onion. Remove kale leaves from stems and slice into thin ribbons.
  3. Combine egg, ricotta cheese, 1 teaspoon kosher salt, black pepper, crushed red pepper flakes and Italian seasoning in a small bowl. Stir in parsley leaves.

  4. Combine ingredients for topping; 2 tablespoons extra virgin olive oil, parmesan cheese and bread crumbs until well mixed. This will be easiest if you use your hands. Set aside.
To Cook:
  1. Preheat oven to 425F. Spray a 9x13 casserole dish with non-stick cooking spray and set aside. Heat a large skillet with high sides over medium high heat. You need a pretty large pan to accommodate all of these ingredients so if you don't have a really big one, I suggest using a soup pot. Once hot, add 1 tablespoon olive oil and then garlic and onion. Cook 4 to 5 minutes, stirring occasionally, until softened.
  2. Add ground beef and break up with a flat spoon. Cook 3 to 4 minutes until most of pink is gone.
  3. Add sliced kale, crushed tomatoes and remaining 1/2 teaspoon kosher salt. Stir to combine, place lid on pot and cook 3 to 4 minutes until kale is wilted.
  4. Remove lid and add pre-cooked spaghetti squash. Mix well until squash is evenly distributed among the meat and kale mixture.
  5. Remove from heat and slowly stir in ricotta mixture until well combined. Pour into prepared casserole dish and use a spoon or spatula to even out top.

  6. Cook for 40 minutes. Remove casserole from oven, turn heat up to 450F and evenly spread out the topping. Spray with non-stick cooking spray.
  7. Place back in the oven and cook for an additional 10 minutes or until topping is browned.
  8. Let cool for 10 minutes and cut into 8 servings.
  9. Serve while hot. Excellent with some sauteed greens or a side salad. Enjoy!
Nutrition Facts
Lasagna Inspired Spaghetti Squash Casserole with Kale
Amount Per Serving
Calories 301 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 70mg23%
Sodium 746mg32%
Potassium 540mg15%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 7g8%
Protein 18g36%
Vitamin A 1145IU23%
Vitamin C 18.6mg23%
Calcium 255mg26%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Filed Under: Beef, Casseroles, Freezer Meals, Kid Friendly, Mains

EverydayMaven.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Reader Interactions

Comments

  1. Chiara says

    September 13, 2015 at 10:11 pm

    Just made this tonight and I enjoyed it so much! Loved the crushed red peppers ? I have been searching for a yummy spagetti squash recipe and I have found it! 5 STARS!

    Reply
    • EverydayMaven says

      September 13, 2015 at 10:15 pm

      Thank you so much Chiara – so glad you loved it!

      Reply
  2. Sheena says

    February 19, 2015 at 12:29 pm

    Can this be frozen or will it make it liquidy?

    Reply
    • EverydayMaven says

      February 19, 2015 at 3:19 pm

      You can definitely freeze this Sheena – just put the topping on right before baking. If you mean freeze after cooking, yes to that as well, but freeze in individual portions.

      Reply
  3. Pat says

    June 25, 2014 at 11:18 am

    How many calories does each serving having..it says 8 ppoints on WW diet.

    Reply
    • EverydayMaven says

      June 26, 2014 at 10:59 am

      Hi Pat, You can use a free site like myfitnesspal.com to figure out calories. Hope you love the dish and thanks for reading!

      Reply
  4. Jebbica says

    April 21, 2014 at 12:03 pm

    Also, I’m trying mine with spinach instead of kale. Hopefully it will still be good!

    Reply
    • EverydayMaven says

      April 23, 2014 at 8:36 am

      I hope you enjoyed it!

      Reply
  5. Jebbica says

    April 21, 2014 at 12:02 pm

    Thank you for posting this recipe! I did 1/2 the steps last night and refrigerated it so that tonight when I get home from work all I have to do is pop it in the oven for the baking part and make the breadcrumb topping. I can’t wait to try it! I will let you know how it is. I started my “lifestyle change” mid-January and was starting to backslide a bit because I get so tired of making the same things all the time. I will definitely have to dig into this site more for some inspiration! Thanks again.

    Reply
  6. Nicole says

    March 2, 2014 at 5:04 pm

    This recipe was great! Very flavorful and turned out like the picture. I also took your tip on cooking the squash and it came out perfectly. What a great alternative to lasagna. Thank you! I can’t wait to try your other recipes (and eat his for lunch tomorrow)!

    Reply
    • EverydayMaven says

      March 2, 2014 at 7:30 pm

      Awesome Nicole! So glad you like it and thanks for taking the time to let me know 🙂

      Reply
    • EverydayMaven says

      March 2, 2014 at 7:30 pm

      Awesome Nicole! So glad you like it and thanks for taking the time to let me know 🙂

      Reply
  7. Shawn says

    March 5, 2013 at 12:46 pm

    This looked very intriguing to me, so I printed the recipe and had it setting on my kitchen counter for a few weeks before I got around to obtaining all the ingredients and taking the time to make it.
    This is at the top of the most delicious casserole dishes I’ve ever made! Great recipe! Thank you VERY much!:)
    You’re a genius for creating this.

    Reply
    • EverydayMaven says

      March 5, 2013 at 3:21 pm

      Thank you Shawn – that is awesome and I really appreciate you taking the time to give me the feedback!

      Reply
  8. cyndye says

    December 7, 2012 at 5:09 pm

    I’m assuming that your olive oil is in that Silver Oak bottle as that is what I store mine in.

    Reply
    • EverydayMaven says

      December 8, 2012 at 8:43 am

      Yep! 🙂

      Reply
      • cyndye says

        December 8, 2012 at 1:53 pm

        Not sure why I added Oak to the name as it’s unoaked….??????

        Reply
        • EverydayMaven says

          December 8, 2012 at 3:52 pm

          I knew what you meant 😉

          Reply
  9. kitchenriffs says

    November 20, 2012 at 5:46 pm

    Wow, this is so healthy! And it looks incredibly tasty. Fantastic recipe – thanks so much.

    Reply
  10. Ashley - Baker by Nature says

    November 19, 2012 at 4:34 pm

    I LOVE spaghetti squash! Last week we ate it 4 times! This recipe looks ah-mazzing!!

    Reply
    • EverydayMaven says

      November 19, 2012 at 9:38 pm

      Wow – 4x? You have me beat! How many different ways did you make it?

      Reply
  11. Marta @ What should I eat for breakfast today says

    November 19, 2012 at 9:21 am

    I’ve just found your series for a weight watchers and I love the idea and the recipes. Today’s one I’m going to make for a dinner 🙂

    Reply
    • EverydayMaven says

      November 19, 2012 at 11:02 am

      That is a good one Marta – enjoy and thank you so much for stopping by! 🙂

      Reply
  12. Kristi Rimkus says

    November 18, 2012 at 7:47 am

    Fantastic! I have both a spaghetti squash and kale in the frig. This sounds like the perfect meal, and I’ll bet the leftovers make a good weekday lunch too.

    Reply
    • EverydayMaven says

      November 18, 2012 at 2:56 pm

      It reheats great! Thanks for stopping by – I am off to check out your site 🙂

      Reply
  13. Sara says

    November 17, 2012 at 6:00 pm

    Made this tonight after looking forward to the weekend ever since seeing this recipe posted and it did not disappoint. I’m looking forward to the next couple days of leftovers!

    Reply
    • EverydayMaven says

      November 18, 2012 at 2:55 pm

      Fantastic Sara! Thanks for the feedback and I am so glad you loved it (and have leftovers ;))

      Reply
  14. Kiran @ KiranTarun.com says

    November 15, 2012 at 4:46 pm

    These lasagna would be the first ever recipe I want to try. We’ve never ate or tasted lasagna simply because of the quantity of cheese.

    Reply
    • EverydayMaven says

      November 16, 2012 at 6:53 am

      I hope you try it Kiran 🙂

      Reply
  15. Hannah says

    November 15, 2012 at 9:06 am

    Ok, this looks seriously delicious! I just made spaghetti squash with a meat sauce on it as a pasta alternative, so I’ve been looking for more ways to enjoy it. Love all the lasagna flavors and veggies here.

    Reply
    • EverydayMaven says

      November 15, 2012 at 3:27 pm

      I am a big fan of Spaghetti Squash and it really shines in this dish!

      Reply
  16. Asmita says

    November 14, 2012 at 7:35 pm

    Just bought a big bag of Kale and made some lentil and kale soup with it. I have plenty leftover and this would be a perfect recipe.Looks delicious and so healthy.

    Reply
    • EverydayMaven says

      November 15, 2012 at 5:46 am

      I love lentil and kale soup – what spices did you use?

      Reply
  17. Kris says

    November 14, 2012 at 8:05 am

    Re watery squash: it gets that way for me if I microwave. I’ve had great luck cutting it open, removing seeds and baking cut side up, no water, at 350 till just tender, then scraping it out. Mine has had a nice texture done that way.

    Reply
    • CJ at Food Stories says

      November 14, 2012 at 8:42 am

      Thx for sharing – I’m gonna give it a try 🙂

      Reply
    • EverydayMaven says

      November 14, 2012 at 7:32 pm

      I’ve never cooked it face up – I’ll have to try that Kris!

      Reply
  18. Joanne says

    November 14, 2012 at 5:04 am

    I’ve yet to do anything particularly exciting with spaghetti squash this year…but this dish is WAY up there on the WOW factor! I need to get some of this in my life.

    Reply
    • EverydayMaven says

      November 14, 2012 at 8:00 am

      Thanks Joanne – Are you thinking meat substitute, mushrooms, or just omitting? I can’t wait to see how you make it Vegetarian!

      Reply
  19. Shut Up and Cook says

    November 13, 2012 at 8:18 pm

    Kale?!? It’s freaking everywhere!

    This looks super yummy though.

    I’m making this.

    Reply
    • EverydayMaven says

      November 14, 2012 at 7:59 am

      It is! I think you’ll love this 🙂

      Reply
  20. CJ at Food Stories says

    November 13, 2012 at 9:49 am

    Yum, yum, yum is all I can say … But I do have a question for you. How do you get your squash strands to become dry? When I make squash, I string my strands and then the pile just keep leeching water. I have put these in a fine mesh strainer but it just never seems to dry up. Looking forward to your expert opinion 🙂

    Reply
    • EverydayMaven says

      November 13, 2012 at 10:43 am

      Do you bake or microwave your squash? Also, when you cook it, do you cut it open or cook it whole?

      Reply
      • CJ at Food Stories says

        November 13, 2012 at 10:45 am

        I cut it in half and place the cut side down onto a baking sheet. Add water and bake.

        Reply
        • EverydayMaven says

          November 13, 2012 at 11:08 am

          hhhmmm, that is how I do it as well. I don’t put a lot of water though and it mostly cooks off. Maybe try adding less water – just 1/4 cup to the pan? Otherwise, I say let the squash cool (face side up) for at least 20 to 30 min after cooking and then shred.

          Reply
          • CJ at Food Stories says

            November 13, 2012 at 11:50 am

            I use more water than that so it’s probably the culprit … Thx 🙂

            Reply
  21. The Squishy Monster says

    November 13, 2012 at 8:54 am

    I’ve been meaning to try spaghetti squash and I love Kale and from the looks of your beautiful golden crust, there are more than enough reasons to try this soon!!

    Reply
    • EverydayMaven says

      November 13, 2012 at 10:42 am

      Spaghetti Squash is one of my favorites – you have to try some!

      Reply
  22. Barbara Bamber | justasmidgen says

    November 13, 2012 at 8:09 am

    This is such an excellent idea! My family loves spaghetti squash as a replacement for pasta, so this is an awesome change-up to high calorie lasagne. It looks so yummy too! xx

    Reply
    • EverydayMaven says

      November 13, 2012 at 8:41 am

      Thanks Barbara – it was a huge hit here!

      Reply
  23. Kris says

    November 13, 2012 at 7:37 am

    I love spaghetti squash, but I am a vegetarian, so I am going to try this with either fake meat or none at all. I’m also curious why you use full-fat ricotta; my tendency would be to reduce point value by using skim ricotta.

    Reply
    • EverydayMaven says

      November 13, 2012 at 7:45 am

      Hi Kris! I would do a meat substitute or a mix of meat substitute and mushrooms or just mushrooms! As for the ricotta, the full fat has a lot more flavor and is 20 Points Plus for the amount I used, the part-skim is 15 Points Plus for the same amount and really changes the flavor IMO. For a recipe with 8 servings, the 5 PP difference doesn’t change the per serving points much but really changes the final taste. I didn’t test it with the skim b/c I don’t usually buy skim dairy products. I like to stay away from the additives / processing it takes to make them “skim”. Have a good day 🙂

      Reply
  24. Heather @girlichef says

    November 13, 2012 at 5:20 am

    I love everything about this dish. It has a past obsession (kale) and a new obsession (spaghetti squash)! Another bookmark for my “pile”!

    Reply
    • EverydayMaven says

      November 13, 2012 at 7:48 am

      The kale gets really soft and pliable from the long baking time – it’s awesome!

      Reply
  25. Norma Chang says

    November 13, 2012 at 5:04 am

    Very creative way with spaghetti squash. May require a bit more prep time but once in the oven one can just sit back and wait for the dish to finish baking and enjoy..

    Reply
    • EverydayMaven says

      November 13, 2012 at 7:47 am

      Yes, exactly Norma!

      Reply
  26. Laura (Tutti Dolci) says

    November 12, 2012 at 8:13 pm

    This looks so healthy, love all the veggies you incorporated!

    Reply
    • EverydayMaven says

      November 13, 2012 at 7:46 am

      Thanks Laura!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Notify me of followup comments via e-mail. You can also subscribe without commenting.

Primary Sidebar

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

  • 30 minmeal
  • Dairy free
  • Egg free
  • Gluten free
  • Grain free
  • Nut free
  • Low carb
  • Nut free
  • Paleo
  • Primal
  • Primal
  • Shellfish
  • Vegan
  • Vegetarian
  • Whole 30

Comforting Soups

white bowl of turkey barley soup with colorful autumn linen and wood spoon

Turkey Barley Soup

large pot of turmeric chicken soup with ladle in it ready to serve

Turmeric Chicken Noodle Soup

bowl of cooked lentil soup with brown wood spoon

Crockpot Lentil Soup

Turkey Black Bean Chili

two bowls of butternut squash chili with wood spoons and an orange napkin

Butternut Squash Chili

rustic bowl filled with creamy garlic soup topped with watercress leaves. on wooden table with fresh thyme, whole heads of garlic and a red and white linen

Garlic Soup with Beef Bone Broth

Reader Favorites

jar of ghee with a blue and yellow linen on a wood cutting board

How to Make Ghee

cooked cabbage steaks on a baking sheet

Garlic Rubbed Roasted Cabbage Steaks

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables

Instant Pot Hummus

white plate with cooked cube steak topped with chopped parsley

How To Cook Cube Steak

close up overhead shot of cooked old bay shrimp topped with extra old bay seasoning with wood bowl filled with cocktail sauce

Old Bay Shrimp

maple glazed smoked ham on a large serving platter

How To Cook A Smoked Ham

Philly Cheese steak Sandwich cut in half and stacked on top of eachother

Authentic Philly Cheese Steak Recipe

Buffalo Chicken Salad from www.EverydayMaven.com

Buffalo Chicken Salad

platter of cooked wild salmon with red curry sauce, lime and sliced scallions

5 Ingredient Red Curry Salmon

close up of white serving bowl with arugula salad

Arugula Salad with Lemon Balsamic Dressing

Categories

Healthy 30 Minute Meals

Lightened Up Desserts

Healthy Snacks for Kids

Footer

About Everyday Maven

Welcome!

Hi! I'm Alyssa and I live in the Seattle area. I am passionate about creating delicious real food recipes that don't take all day to make. Whole Food. Half the Time.

More About Alyssa...

Easy Instant Pot Recipes

wood bowl of hummus topped with spices and olive oil in front of tray of vegetables
bowl of cooked instant pot rice with star anise on top in front of instant pot
white plate with bed of mixed greens, cooked salmon topped with sliced lemon and ball of white rice topped with spinach seasoning. balsamic dressing drizzled on top of salmon and salad

Stay Connected

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2021 EverydayMaven™ | Privacy Policy

1782shares