Spaghetti Squash with Ricotta & Kale

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.

Squash Recipe
INGREDIENTS
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
Pepper
3 tbsp. Parsley
Red pepper flakes (optional)
1 cup of prepared marinara sauce/gravy – no, not brown gravy
1 cup of wilted kale

DIRECTIONS
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.

Spaghetti Squash Recipe

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?

XO RTC

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3 thoughts on “Spaghetti Squash with Ricotta & Kale

  1. Pingback: Kale; secret to a healthy, happy life for a hippybitchh | hippybitchh

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