Let’s talk about squash again. I am on a roll with all these squash recipes. This is a great dish — Â 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.
- 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
- 2 tablespoons extra virgin olive oil
- 1/2 cup grated parmesan cheese
- 1/2 cup whole wheat bread crumbs
- pinch salt
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If you haven't already cooked the squash, see NOTES section above for a couple different methods and complete the cooking before proceeding.
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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.
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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.
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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.
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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.
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Add ground beef and break up with a flat spoon. Cook 3 to 4 minutes until most of pink is gone.
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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.
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Remove lid and add pre-cooked spaghetti squash. Mix well until squash is evenly distributed among the meat and kale mixture.
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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.
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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.
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Place back in the oven and cook for an additional 10 minutes or until topping is browned.
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Let cool for 10 minutes and cut into 8 servings.
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Serve while hot. Excellent with some sauteed greens or a side salad. Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Kris says
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.
CJ at Food Stories says
Thx for sharing – I’m gonna give it a try 🙂
EverydayMaven says
I’ve never cooked it face up – I’ll have to try that Kris!
Joanne says
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.
EverydayMaven says
Thanks Joanne – Are you thinking meat substitute, mushrooms, or just omitting? I can’t wait to see how you make it Vegetarian!
Shut Up and Cook says
Kale?!? It’s freaking everywhere!
This looks super yummy though.
I’m making this.
EverydayMaven says
It is! I think you’ll love this 🙂
CJ at Food Stories says
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 🙂
EverydayMaven says
Do you bake or microwave your squash? Also, when you cook it, do you cut it open or cook it whole?
CJ at Food Stories says
I cut it in half and place the cut side down onto a baking sheet. Add water and bake.
EverydayMaven says
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.
CJ at Food Stories says
I use more water than that so it’s probably the culprit … Thx 🙂
The Squishy Monster says
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!!
EverydayMaven says
Spaghetti Squash is one of my favorites – you have to try some!
Barbara Bamber | justasmidgen says
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
EverydayMaven says
Thanks Barbara – it was a huge hit here!
Kris says
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.
EverydayMaven says
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 🙂
Heather @girlichef says
I love everything about this dish. It has a past obsession (kale) and a new obsession (spaghetti squash)! Another bookmark for my “pile”!
EverydayMaven says
The kale gets really soft and pliable from the long baking time – it’s awesome!
Norma Chang says
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..
EverydayMaven says
Yes, exactly Norma!
Laura (Tutti Dolci) says
This looks so healthy, love all the veggies you incorporated!
EverydayMaven says
Thanks Laura!