Because as strange as it sounds, fall will forever be incomplete without this new autumn-inspired recipe: a spaghetti squash crust covered in kale, onion, garlic and two types of cheese.
1 medium spaghetti squash
1 bunch kale, stems removed and chopped (about 2 cups)
1 small red onion, chopped
3 cloves garlic, minced
1 cup ricotta cheese
4-6 oz. shredded mozzarella
Salt and pepper, to taste
Cook the spaghetti squash: Preheat the oven to 400 degrees. Cut spaghetti squash in half lengthwise and remove seeds. Rub inside of squash with olive oil and sprinkle with salt and pepper. Place face down on a baking pan lined with foil. Bake for 30 minutes.
Once spaghetti squash is cooked, scrape out inside "spaghetti" onto a baking pan lined with parchment paper. Pat squash with a paper towel, absorbing any excess moisture, and flatten into a pizza crust.
Bake crust at 400 degrees for 15 minutes.
Meanwhile, prepare the topping. Cook onion and garlic on low heat in 1 tablespoon of oil until fragrant, about 1 to 2 minutes. Turn up the heat to medium and add kale, salt and pepper. Cook until kale begins to wilt, about 5 minutes more. (Cover pan to cook faster.)
Once spaghetti squash crust is cooked, top with the ricotta, spreading evenly. Add kale mixture on top. Finish with a thin layer of shredded mozzarella cheese.
Bake at 400 degrees for 10 minutes more.
Jai La Vie is a food and lifestyle blog that shares kitchen tips, recipes, and foodie finds, as well as personal stories about navigating the culinary wonderland of Manhattan. Read more at jailavie.com.