Sunday, 29 March 2015

Spaghetti Squash and Kale Bake

This is a wonderfully low carb meal, the spaghetti squash takes the place of any pasta and the ricotta creates a creamy sauce. The original recipe had kale in it but I went for cavolo nero as I prefer the taste and it has less tough stems. 

Spaghetti Squash and Kale Bake (adapted from Sequins and Scotch)
(Serves 4)

1 spaghetti squash, halved lengthwise and seeded
425g ricotta
1 large egg
4 handfuls cavolo nero, chopped
1 garlic clove, chopped
1/8 tsp ground nutmeg
salt and pepper
1 tsp italian herbs
50g parmesan, grated
225g mozzarella, grated

Heat oven to 200°C. Place the squash on a baking sheet  and roast until tender, 40 to 50 mins.

Meanwhile, in a large bowl, combine the ricotta, egg, kale, garlic, nutmeg, spices, parmesan cheese, salt and pepper

When the squash is cooked, with a fork, gently scrape out the strands of flesh from the spaghetti squash and add to the ricotta mixture. Mix gently to combine.

Transfer the mixture to a shallow casserole dish, sprinkle with the mozzarella, and bake until browned and bubbling, 18 to 22 mins.


  1. Hi there! Love the sound of this recipe but where do you find spaghetti squash in London?

    1. Hello,

      You can't I don't think, I grow mine in the garden.