• 3 small spaghetti squash
  • 2 bunches broccolini, chopped
  • 2 cups baby kale
  • 4 garlic cloves, minced
  • 1/2 cup shredded cheese blend: asiago, cheddar, parmesan, or however your italian cheese blend comes
  • 1/2 cup shredded parmesan cheese
  • salt & pepper to taste
  • 1 cup whole wheat panko
  • 1/2 cup fresh parsley chopped
  • 2 tbsp italian spice blend
  • 1 tsp crushed red pepper if you like
  • olive oil

This super easy vegetarian recipe is great no matter what time of the year, but with spring around the corner, the bright yellow meal is a welcome addition to our plates.

I adapted this recipe from Eating Well magazines spaghetti squash lasagna recipe.  As Mark likes to tell me, look at a recipe for guidance and put your own spin on it.  Well, their photo and recipe looked so good I had to try it, the wheels were spinning for an adaptation.

I’m all for a vegetarian meal, but we love a good crunch!  I’ve taken the original recipe, reduced the amount of cheese, as I wanted this dish to be more veggie oriented than cheese, added some kale and a panko topping.  Perfection!


Preheat oven to *425

Half 3 spaghetti squash, seed and place flesh side up on a lined baking sheet.  Rub with olive oil, season with salt & pepper, sprinkle with 1 tbsp italian spice blend.

Bake for 25-30 minutes, until fork tender.  Let cool.  Once cooled, remove flesh with fork into a large bowl.  Set shells on lined baking dish for filling.

Reduce oven temperature to *350

Meanwhile, heat 2 tbsp olive oil in a sauté pan.  Add 1/2 of chopped garlic, chopped broccolini and baby kale.  You can add the crushed red pepper here if you like.  Sauté 3-5 minutes until bright green.  Add to shredded spaghetti squash.

In the same sauté pan, add remaining chopped garlic and panko bread crumbs, toast until light golden brown, 3-4 minutes, they’ll continue to toast in the oven.

In a small bowl, combine cheese and remaining italian spice blend.

Add 3/4 of the cheese to veggie blend, toss and stuff hollowed squash shells.  Top with panko mixture then remaining cheese.

Bake for 5-7 minutes until cheese is melted


I’m having this again for lunch with my favorite topping of a farm fresh poached egg!