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)
1 spaghetti squash, halved lengthwise and seeded
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.