Lasagne-style stuffed spaghetti squash

Heat the oven to 180 °C conventional. Wash the squash, steady them on a board and halve lengthways with a sturdy knife. Scoop out the seeds. Place the halves cut-side up in a large baking dish. Roast uncovered for about 50–60 min until the flesh separates easily into strands with a fork. Make the sauce and filling while they roast.

Peel and chop the garlic. Heat 15 ml oil in a sauté pan and cook 1 chopped garlic clove for about 1 min without browning. Add the turkey and cook for about 7 min, breaking it up, until fully cooked. Add the tomatoes with all their juice, all the stock, oregano, vinegar, 4 g salt and 0.25 g pepper. Simmer uncovered for about 20 min, stirring, until thick enough to coat the squash strands.

Remove the kale’s thick stalks. Wash and dry the leaves, weigh them and chop. Grate the mozzarella and Parmesan separately. Squeeze the lemon, strain the juice and measure 15 ml. Heat the remaining 15 ml oil in a frying pan. Cook the remaining 3 chopped garlic cloves with the kale for about 2 min until wilted. Mix the kale with the ricotta, measured juice, remaining 2 g salt, 0.25 g pepper and 60 g mozzarella in a mixing bowl.

Use for the recipe: half a lemon (prepare 1 lemon).

Let the roasted squash cool for about 10 min until safe to handle. Raise the oven to 220 °C. Scrape out the strands with a fork without piercing the skins and fold into the creamy filling. Divide all the mixture between the shells and cover with all the turkey sauce. Scatter over the remaining 60 g mozzarella and the Parmesan. Bake for about 10–15 min until the cheese is melted and lightly golden and the filling hot in the centre. Serve hot.