For the Filling:
- 2 spaghetti squash
- 1 tablespoon olive oil
- 2-3 garlic cloves, minced
- 3-4 cups baby kale
- 1 cup part skim ricotta cheese
- 1 cup shredded Mozzarella cheese
- a pinch of salt and a squeeze of lemon juice
For the Sauce:
- 1 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 lb. ground turkey (optional)
- 1 28-ounce can crushed tomatoes
- 1-2 cups chicken or vegetable broth
- 1 teaspoon salt
- a pinch of Italian seasonings like oregano, parsley, and basil or Bonnie’s Tasty Herb Rub
- a few glugs of red wine and/or a splash of red wine vinegar or balsamic vinegar
- Preheat the oven to 350.
- Cut the squash in half and scoop out the seeds.
- Place the squash cut-side up in a baking dish and bake uncovered for 50-60 minutes.
- Pull the squash strings out with a fork and transfer to a large mixing bowl (be careful since you’ll want to preserve the squash shells to use as the “boats”). The squash strings should look like spaghetti.
- Meanwhile, while the squash is cooking, heat the olive oil over medium heat. Add the garlic and saute for 1-2 minutes until just fragrant (not browned).
- Add the turkey and cook, stirring frequently and breaking the meat apart into small pieces until fully cooked.
- Add the tomatoes, salt, seasonings, red wine, and vinegar.
- Simmer for 20 minutes or so (until the squash is done). Add broth to thin out the sauce if needed.
- Heat the olive oil over medium heat.
- Add the garlic and kale, stirring until the kale is just wilted.
- Combine the kale in a small bowl with the ricotta, salt, lemon juice, and ½ cup of the shredded cheese.
- Add the cooked spaghetti squash and stir to combine.
- Fill the boats with the spaghetti squash mixture and top with tomato sauce and remaining shredded cheese.
- Bump the temperature up to about 425 and bake for another 10-15 minutes to get the cheese nice and melty.
- Top with Parmesan, olive oil, parsley, and salt and pepper.
Adapted from A Pinch of Yum