Lasagna with spaghetti squash and chicken

Ingredients:

• 1 medium spaghetti squash (about 1.8 kg)
• 1 tbsp. l. olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 bunch kale, stem removed and roughly chopped into small pieces
• 2 cups cooked chicken
• 425 g ricotta
• 1 egg
• 2 tbsp. coarsely grated mozzarella
• 2.5 tbsp. marinara sauce
• Chopped fresh basil, for sprinkling (optional)

Preparation:

1. Preheat oven to 375°F (190°C). Cut the pumpkin in half lengthwise, removing the seeds and any visible fibers. Place the halves cut-side down on a baking sheet. Bake until tender (about 45 minutes).
2. Meanwhile, coat a 13 x 9-inch baking dish with cooking spray. Heat vegetable oil in a large saucepan over medium heat. Add the onion and sauté until translucent, 5-7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken. Cook for about 5 minutes. Season with salt and pepper and turn off the heat.
3. In a large bowl, combine the ricotta with the egg, 1.5 cups of mozzarella, and the prepared kale mixture. Mix until thoroughly combined, season with salt and pepper.
4. Spread 1/2 cup marinara sauce over the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with 1/2 of the ricotta mixture, then 1 cup marinara. Repeat this process one more time, finishing with a layer of sauce. Sprinkle the top with 1/2 cup of the remaining mozzarella.
5. Bake until the dish is hot and the cheese is melted, bubbling, and lightly browned around the edges (25-30 minutes). Let it rest for about 10 minutes, then, if using basil, sprinkle it on top and serve.