Tuscan Kale + White Bean Spaghetti Squash Lasagna Bake

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

And the breadcrumbs!

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

Spaghetti Squash with Chard + Fire Roasted Tomato Sauce

My excitement levels for fall cooking are at an all time high.  I have no idea why.  All I want is pumpkin.  And apples.  And squash.  And big, leafy greans.  And hearty, vegetable-filled soup!

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It may be because I haven't had much time in the kitchen lately, which I'm sure you've noticed.  Things are still in limbo over here, but the kitchen will be back in full working order this weekend.

Hooray!

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This meal is simle.  Truly.  I realize it takes nearly an hour to roast the squash but do you realize how much you can get done during that time?

You could empty the dishwasher, clean the kitchen, then prep the rest of the recipe.

You could tackle laundry, take a shower, and do some pushups.

You could sit and have a glass or three of wine and then chop an onion, garlic, oregano, and chard and call it a day.

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A few flicks of the wrist later and you're good as gold.

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Dinner is served.  Maybe with some cheese broiled on top.  Maybe with a pile of roasted white beans on top.  Maybe with a pile of garlic bread on the side.

Or just as is.

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Chow time.

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Print this!

Spaghetti Squash with Chard + Fire Roasted Tomato Sauce

gluten-free, vegan // yields 2 large servings

  • 1 spaghetti squash
  • 1 small yellow onion, sliced
  • 2 teaspoons minced garlic
  • 2 cups fire roasted crushed tomatoes, from a 28oz can
  • 3-4 tablespoons chopped oregano, or about 3 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch of red pepper flakes
  • 2-3 chard leaves, de-stemmed
  • sunflower/safflower/grapeseed oil, for cooking
  1. Preheat your oven to 400* F.
  2. Slice the squash lengthwise and rub a drizzle of oil all over the cut side of both squash halves.
  3. Place cut side down on a baking sheet and bake until tender and easily scraped, 45min - 1 hour.  Let the squash cool for a good 10 minutes before serving with the sauce.
  4. During the last 15-20 minutes of cook time for the squash, heat a large pan over medium and add about 2-3 teaspoons of oil.  
  5. Once hot, add the onion to the pan and cook for about 7-9 minutes, until softened and starting to brown.  Stir occasionally. 
  6. Add the garlic and stir for about 30 seconds until fragrant.
  7. Add the tomatoes, oregano, salt, pepper, and red pepper flakes.  Stir.
  8. Reduce heat to simmer and let cook for about 6-8 minutes.
  9. Slice the chard into ribbons and add to the sauce.
  10. Let cook until greens are wilted and stems start to soften.  About 6-8 minutes.  If the sauce becomes too thick, add a tablespoon of water at a time to thin our or juice from the tomato can.
  11. Serve overtop of the cut squash and top however you like or eat as is.
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Speaking of vegetable things, I'm pretty stoked for tomorrow!  As if today wasn't exciting enough!

I'm heading to California to meet up with the fantastic team at Earthbound Farm [think - giant tubs of organic spinach!].  I'll be gone for a quick, 2-day trip with a small group of bloggers.  We'll be visiting the EBF farmstand, meeting with the co-founder of Earthbound Farm, touring the farm fields, and so much more.  While the trip is a speedy one I am looking forward to learning more about the history of the company, their organic + sustainable farming practices, and hopefully gain a little recipe inspiration.  Oh, and the food.  I'm obviously looking forward to the food...and digging my feet in the sand if it's even for just a few minutes.

Feel free to follow along over on Instagram while I'm away!

Ashley