I’ve never participated in the Alphabakes Challenge before, but there’s always a time to start new things! Alphabakes, hosted by Ros and Caroline, where each month bloggers are challenged to make a dish that features an ingredient made with the random recipe of the month. This month’s random letter is S. You can find more information about this month’s Alphabakes here.
The cold weather has made an increase in squash consumption in my house. Since squash starts with an S (and so does Spaghetti Squash!) this seemed to be the perfect dish to share with Alphabakes.
I wish I could claim this recipe. It is however not mine. Everyday Maven posted this recipe and I was intrigued, for good reason. I should have roasted the squash the day before and if you do make this recipe, you should also roast your squash earlier than I did. By roasting the squash, prepping the dish, and then baking the casserole all back to back made this a pretty time consuming meal. But it really was worth it.
Spaghetti Squash Casserole
1 large spaghetti squash (you can prep the spaghetti squash in advance, but the directions to roast it are below)
15-oz ricotta cheese
1 tsp salt
1/2 tsp ground black pepper
3/4 tsp crushed red pepper flakes
2 tsp Italian seasoning
3 tbsp olive oil
4 garlic cloves, minced
1 onion, diced
1/2 lb ground beef
1 head kale, sliced into thin ribbons
15-oz crushed tomatoes (about 2 cups)
1/2 cup Parmesan cheese, grated
1/2 cup bread crumbs
1. First prepare the squash. Preheat your oven to 350. Slice the top end of the squash. Cut the squash longwise so that you have two halves. Remove the seeds from the inside of the squash, scraping clean.
2. Place the squash halves cut side down on the baking sheet. Bake for 45 minutes.
3. Once the squash is cooked, remove and let cool. Once the squash is cool enough to touch (but not cold) take a fork and scrape the inside of the squash, to remove the strands of the spaghetti squash. Place them into a bowl.
4. Now you can prepare the rest of the casserole. Combine the egg, ricotta, 1 tsp salt, ground black pepper, crushed red pepper flakes, and Italian seasoning in a small bowl.
5. In another small bowl combine the Parmesan cheese, bread crumbs, and 2 tbsp olive oil. Set aside.
6. Turn the heat on the oven up to 425. Spray a 9×13 casserole dish with cooking spray and set aside. Place a large skillet (or a big pot) over medium-high heat. Once hot add 1 tbsp olive oil. Then add the garlic and onion and cook, stirring frequently, until tender.
7. Add the ground beef and break up with a wooden spoon. Cook until almost all the pink is gone.
8. Add the kale and crushed tomatoes. Stir to combine. Place the lid on the skillet and cook for 3 to 4 minutes, until the kale is wilted.
9. Remove the lid and add the spaghetti squash. Mix until well combined. Remove the dish from the heat and stir in the ricotta cheese mixture.
10. Pour the mixture into the prepared casserole dish and use a spoon to even out the top. Bake for 40 minutes.
11. Remove from heat and top with the breading. Spray with cooking spray and bake for 10 more minutes.
12. Let the dish sit for 10 minutes before cutting into it.
* serves 8
* besides Alphabakes, I have shared this recipe with Weekend Cooking
By the way, entries for Pantry Party should be entered during this next week!