The quit of summer brought about me to go through a savory recipe rut. It’s that bizarre time whilst summer season produce turns mediocre however continues to be being offered, and when squash and brussels sprouts just aren’t pretty at their top. but now that it’s nearly mid October I suppose I’m entering into the autumn cooking groove. The squash piles are developing at the shop every week, and there may be a relax inside the air inflicting me to crave steamy-hot, comforting meals. even as I in no way become tired of roasting spaghetti squash and consuming it with a drizzle of olive oil, salt, and pepper, I try to come up with a fun and precise recipe each year that highlights this peculiar, crunchy, noodle-y vegetable. I cooked the spaghetti squash after which created a mixture of garlic, shallot, white beans, sun-dried tomatoes, and kale. That aggregate become combined with the squash after which tossed with ricotta + parmesan.
ingredients
squash bake:
- 2, 3-4 pound spaghetti squash
- 1-2 tablespoons sunflower oil, divided
- 1/4 cup minced shallot
- 4 teaspoons minced garlic
- 2, 15oz cans cannellini beans, drained + rinsed
- 1 cup sliced sun-dried tomatoes, not oil-packed
- 10 cups ribboned Tuscan/dino/lacinato kale, stems removed ~2 med. bunches
- 1 1/2 tablespoons fresh oregano,
- 1 large egg
- 15oz full-fat ricotta cheese
- 1 cup grated parmesan cheese
- salt + pepper
breadcrumb topping:
- 3 slices gluten-free bread, I used Udi’s
- 1/4 cup grated parmesan cheese
- 1 1/2 teaspoons freshly chopped oregano
Method
- Preheat your oven to 400° F. Slice spaghetti squash lengthwise and scrape out seeds. Drizzle with oil, a sprinkle of salt + pepper and then rub in. Line 1-2 baking sheets with parchment paper and vicinity squash cut aspect down. Bake for about 35-forty mins till just gentle enough that you can scrape the squash into strands. You don’t need it completely cooked considering the fact that it will likely be baked again.
- even as cooking, place bread in a blender or food processor and grind into breadcrumbs. Toast on a pan in the oven [top rack is fine] for approximately 6-eight minutes. cast off and let cool completely, then toss with oregano and parmesan.
- turn the cooked squash halves over and allow cool for 15 minutes [longer is fine].
- even as cooling, warmness a big sauté pan over medium-low heat. upload 2 teaspoons of oil. as soon as hot, upload the shallot and let cook for three-four mins, stirring frequently. upload inside the garlic with every other teaspoon of oil and stir regularly for about 2-three mins, until gently browned. Preheat oven to 350° F.
- increase the pan warmth to medium. add the white beans and a hefty sprinkle of salt + pepper. allow prepare dinner for four-5 minutes, stirring on occasion. Stir the sun-dried tomatoes into the pan and allow prepare dinner for approximately 2 mins. Stir within the kale and oregano. allow cook dinner for 1-2 mins till just beginning to wilt. cast off mixture from the heat.
- Scrape about 90% of the spaghetti squash into a big mixing bowl, leaving a few connected to each shell. Empty the kale combination over the squash and combine. add salt and pepper till seasoned on your liking.
- Whisk the egg in a small mixing bowl. blend blend within the ricotta, parmesan, a pinch of salt, and approximately 1/4 teaspoon black pepper till. Empty over the squash combination and toss together with your hands to calmly distribute. Scoop 1/4 of the mixture into each squash shell. Do not p.c. in. Bake for 25 mins, until the pinnacle layer is a lightly crisped and brown.
- Sprinkle with toasted breadcrumb mixture and bake for some other 5-8 mins. eliminate and allow cool barely then serve.
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