Spaghetti Squash Lasagna | Metro

Ingredients

• 2 spaghetti squash (about 3 pounds-1,35 kg each)
• 3 tablespoons (45 ml) olive oil plus more for squash
• 1 medium onion diced
• 4 garlic clove peeled and minced
• 1/2 teaspoon (2,5 ml) chili flakes (optional)
• 1 teaspoon (5 ml) oregano
• 3 cups (750 ml) kale de-stemmed and roughly chopped into bite-size pieces
• 2 cups (500 ml) cremini mushrooms
• 15 ounces (425 g) ricotta
• 1 egg
• 1 1/2 cups (375 ml) shredded mozzarella cheese divided
• 1/2 cup (250 ml) Parmesan cheese divided
• 2 cups (500 ml) Irresistibles tomato and basil sauce
• salt and fresh ground black pepper
• chopped fresh basil for topping (optional)