Healthy spaghetti squash stuffed with a kale, onion, and leek combo for tons of flavor. And, a bubbly, cheesy crust to seal the deal!
Prep Time:5 minutes (Other prep is done while squash cooks)
Cook Time:1 hour
Total Time:1 hour and 5 minutes
Yield:4 servings as a side, 2 as a main course 1x
Category:Side dish, vegetarian main dish
1 spaghetti squash, sliced in half lengthwise with seeds scooped out
salt and pepper
1/2 lb kale, chopped
1/2 a medium onion, chopped
1 leek, white and light green part only, thinly sliced (I’ve also used 1 bunch of scallions in place of leeks)
a few grates of nutmeg
a pinch of red pepper flakes
3/4 C shredded mozzarella, divided
3/4 C shredded Parmesan, divided
Preheat oven to 400. Drizzle squash with olive oil, season with salt and pepper and place cut-side down on a baking sheet. Roast until tender when poked with a pairing knife, about 45 minutes.
While squash cooks, pulse kale and onion in a food processor until finely chopped – do this in batches. Heat 2 TBS of olive oil in a skillet over medium-high heat. Add chopped kale mixture, leeks, 1 1/2 tsp salt, 1/4 tsp pepper, nutmeg, and crushed red pepper. Cook, stirring often until kale is tender and liquid has evaporated, about 7 minutes. Transfer to a bowl and set aside to cool while squash finishes cooking.
Remove squash from oven and carefully scoop out the insides; add to the bowl with the kale mixture. Leave the outer shell of the squash in tact so you have a nice shell to hold your filling. Gently stir the kale and squash together – use two forks to separate the strands of spaghetti squash and get it mixed evenly with the kale. Stir in most of the mozzarella and Parmesan, leaving some for the topping. Taste the mixture and season with salt and pepper if needed.
Fill the shells of the squash with your cheesy kale/squash mixture, sprinkle with remaining mozzarella and kale, return to the oven for 10 minutes. Switch the oven to broil for an additional 5 minutes to brown the tops. Enjoy!