Stuffed Spaghetti Squash from Thames River Melons
Instructions
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Preheat the oven to 425°F.
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Pierce the spaghetti squash all over, then microwave for 4 minutes. Flip, and microwave for another 4 minutes.
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Cut the spaghetti squash in half, then scrape out the seeds.
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Season the inside of the squash with salt & pepper, then set aside.
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Heat the oil over medium heat in a shallow saucepan. Add 1 piece of diced onion to the pan – when it starts to sizzle you know the pan is hot enough! Add the rest of the onion, and cook for 3-4 minutes, until softened.
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Next add the bell pepper, and cook for another 2-3 minutes.
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Add the sausage and garlic, and cook until garlic is fragrant.
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Add the tomatoes, tomato paste, and balsamic vinegar and cook for 10 minutes or so, until the tomatoes are softened and the mixture forms a thick sauce.
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Add the kale, thyme, oregano, and red pepper flakes, as well as a sprinkle of salt and pepper. Cook and stir until kale is wilted and softened, about 5 minutes or so.
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Remove the sauce from heat and set aside.
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Next, whisk together the ricotta and milk, and about a ¼ cup of mozzarella cheese. Season with salt and pepper.
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Now it’s time to assemble the stuffed squash!
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Sprinkle another ¼ cup mozzarella cheese in the bottom of the prepared spaghetti squash halves.
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Next, fill each half of the squash with tomato sauce, followed by half of the ricotta mixture.
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Reserve the remaining cheese for later.
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Loosely cover the stuffed spaghetti squash with foil (be sure the foil is not touching the mixture inside!), then transfer to the oven.
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Bake for 45 minutes, then remove the foil, top with remaining cheese, and return to the oven for another 15 minutes.
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At this point, you should be able to scrape out the squash, along with the filling, mix together, and enjoy!
*Serves 2*
This recipe was created & photographed by on-farm Registered Dietitian Alex Chesney of Thames River Melons. Check out more of her locally-inspired recipes online.