Something tells me you’ve already had lots of candy. Fun-size candy bars aren’t so fun when you’ve had four, okay, six in one sitting. Let’s get the post-Halloween cleanse going. Compensate for all the chocolate with my absolute favorite way to enjoy Spaghetti Squash! This is simple, healthy cooking at its finest.
1 Spaghetti Squash (halved and seeded)
¼ cup of ricotta cheese
2 cloves of minced garlic/dehydrated garlic flakes
2 tbsp. olive oil
Pinch of Salt
3 tbsp. Parsley
Red pepper flakes (optional)
1 cup of prepared marinara sauce/gravy – no, not brown gravy
1 cup of wilted kale
Preheat the oven to 400 (F). Place squash on baking sheet and drizzle with olive oil. Season with a dash of salt, pepper, and the minced garlic. Add 2 tbsp. of parsley and reserve remainder. Bake for about 20-30 minutes, or until squash is a golden-brown color. Let squash cool for several minutes to make handling easy. Remove/scrape squash from skin. Place desired amount into bowl (you should get approximately 4 servings from one medium/large squash). Top with kale, sauce, and ricotta. Add salt and pepper to taste. Garnish with remaining parsley.
Notes: The most difficult step in this recipe is halving the squash. Be sure to use a sharp knife and a steady hand! For easy cleanup, line your pan with foil. Also, if you are Italian, you know that gravy is a red sauce, too. It’s a tomato-based sauce that has been prepared with meat (pepperoni, sausage, meatballs, etc,), honest. Marinara excludes the meat. People always look at me strange when I tell them I’m having pasta/squash and gravy – phew, happy I got that off of my chest!
Buon appetito! Tell us, do you love spaghetti squash, or do you love to hate it?