Spaghetti Squash with Kale and Ricotta
| 15 | 115 | 525 | | Ingredients | Minutes | Calories | | Prep | Cook | Servings | | 15 min | 1 h 40 min | 8 | | 3 slice | Bread, gluten free (for breadcrumb
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Ingredients
- 3 slices Bread, gluten free
- 2 cans (15oz) Cannellini beans, canned
- 1 large Egg
- 2 tbsp Extra virgin olive oil
- 4 tsp Garlic
- 10 cups Kale
- 1 1/2 tsp Oregano, fresh
- 1 1/2 tbsp Oregano, fresh
- 1/4 cup Parmesan cheese, grated
- 1 cup Parmesan cheese, grated
- 10 oz Ricotta cheese, whole milk
- 1 pinch Salt and pepper
- 1/4 cup chopped Shallots
- 2 squash Spaghetti squash
- 1 cup Sun-dried tomatoes
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