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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
  • 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
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.

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