- 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!