The end of summer caused me to go through a savory recipe rut. It’s that odd time when summer produce turns mediocre but is still being sold, and when squash and brussels sprouts just aren’t quite at their peak.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

But now that it’s nearly mid October I think I’m getting into the fall cooking groove. The squash piles are growing at the store each week, and there is a chill in the air causing me to crave steamy-hot, comforting meals.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

While I never grow tired of roasting spaghetti squash and eating it with a drizzle of olive oil, salt, and pepper, I try to come up with a fun and unique recipe each year that highlights this odd, crunchy, noodle-y vegetable.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

In 2010 [oy.] they were Tex-Mex stuffed. In 2012 I took the squash and stuffed it into jumbo pasta shells with mushrooms and spinach. Man, those were gooood. And last year I mixed in chard with a fire roasted tomato sauce.

It’s possible that 2014 is the best squash stuffing year yet.

I mean…

check.

it.

out.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

I cooked the spaghetti squash and then created a mixture of garlic, shallot, white beans, sun-dried tomatoes, and kale. That mixture was combined with the squash and then tossed with ricotta + parmesan.

And because it’s way more fun for serving, I re-stuffed the squash shells with the mixture and set it off to bake. Oh man. The crispy top layer.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

And the breadcrumbs!

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

Print this!

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake

gluten-free // yields 4 large or 8 sm/med servings

squash bake:

2, 3-4 pound spaghetti squash
1-2 tablespoons sunflower oil, divided
1/4 cup minced shallot
4 teaspoons minced garlic
2, 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
15oz full-fat ricotta cheese
1 cup grated parmesan cheese
salt + pepper

breadcrumb topping:

3 slices gluten-free bread, I used Udi’s
1/4 cup grated parmesan cheese
1 1/2 teaspoons freshly chopped oregano

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 enough that you can scrape the squash into strands. You don’t want it fully cooked since it will be baked again.

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.

Flip the cooked squash halves over and let cool for 15 minutes [longer is fine].

While cooling, heat a large sauté pan over medium-low heat. Add 2 teaspoons of oil. Once hot, add the shallot and let cook for 3-4 minutes, stirring frequently. Add in the garlic with another teaspoon of oil and stir frequently for about 2-3 minutes, until lightly browned. Preheat oven to 350° F.

Raise the pan heat to medium. Add the white beans and a hefty sprinkle of salt + pepper. Let cook for 4-5 minutes, stirring occasionally. Stir the sun-dried tomatoes into the pan and let cook for about 2 minutes. Stir in the kale and oregano. Let cook for 1-2 minutes until just starting 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 over the squash and combine. Add salt and pepper until seasoned to your liking.

Whisk the egg in a small mixing bowl. Mix mix in the ricotta, parmesan, a pinch of salt, and about 1/4 teaspoon black pepper until. Empty over the squash mixture and toss with your hands to evenly distribute. Scoop 1/4 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.

Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake | edibleperspective.com

Pretty sure this would be a show-stopper meal for a dinner party. Just sayin’.

Ashley

Loaded Potato Skins

gluten-free, vegan option // yields 12-14 filled potato skins

Potato Skins:

6-7 medium russet potatoes, varying 3-5 inches in length + scrubbed clean

2-3 tablespoons refined avocado oil, or other high heat safe oil

1 small red onion, thinly sliced

1 large bell pepper, chopped

2 cloves garlic, minced

3/4 cup fresh or frozen corn

1 1/2 cups finely chopped lacinato/dino kale, stems removed

1 1/2 cups black beans, rinsed + drained

1+ tablespoons chipotle adobo sauce

1 teaspoon oregano

1/4 – 1/2 teaspoon salt + pepper

sharp cheddar cheese, optional

Avocado Crema:

2 ripe avocados

juice from 2-3 limes

salt to taste

Preheat your oven to 400° F and prick your potatoes a few times each with a fork. Place in the oven on the rack for about 50-65 minutes, or until fork tender and soft to the touch. Prep all veggies during this time.

While the potatoes cook place your avocados, lime juice, and a healthy pinch of salt in a food processor. Process until smooth. Taste and add more lime juice and salt if desired. I used 2 1/2 limes and a generous amount of salt. Scrape into a bowl and cover tightly with plastic wrap. Place in the fridge until ready to use.

Remove the potatoes from the oven and let cool for 10 minutes. Raise the oven temperature to 450° F.

While the potatoes are cooling, heat a large pan over medium with about 1 tablespoon of oil. Once hot add the onion and a pinch of salt and let cook for about 5-7 minutes until just starting to soften. Stir occasionally. Then add the chopped bell pepper and corn and let cook about 5-7 minutes, stirring occasionally. Add the garlic and stir for about 1 minute. Then add in the kale, black beans, adobo sauce [it’s spicy, so start with less], oregano, salt, and pepper. Let cook for 2-3 minutes, until the kale starts to wilt, then taste and add more adobo sauce, salt, or pepper if needed.

While the onion and peppers are cooking carefully slice each potato in half [lengthwise] with a sharp knife. Holding the potato in your palm, gently scoop [from one end to the other] out about half the potato and place in a storage container. Repeat with all potatoes. [Keep extra potato sealed in the fridge to eat another time.] Rub or brush all sides of the potatoes with oil. Place the cut side down on a large baking sheet and sprinkle each with salt. Place in the oven for about 5-7 minutes. Flip over to see if the cut side is crisped and browned. If so remove the potatoes from the oven [keep the oven on].

Flip all potatoes over and lightly salt. Fill each with the bean mixture and top with freshly grated cheese if desired [leave the cheese off to make vegan]. Bake for another 3-5 minutes, or until the cheese is bubbly.

Serve with avocado cream, hot sauce, cilantro, etc.

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Notes: Chipotle adobo sauce can be found in a small can in the ethnic aisle of your store. Do not use the chipotle peppers in this, just the sauce. If you can’t find it you can sub 2 tablespoons of smoky salsa or regular salsa with smoky hot sauce drizzled in.