This past summer I grew spaghetti squash for the first time.
I was not disappointed!
I really love this squash and was able to freeze TONS of it for use throughout the year. This is one of those recipes utilizing my summer garden squash. I'll also use chard instead of kale because that's what we have growing right now.
And for those wondering, yes, it REALLY does look and taste like spaghetti!
I've fooled JP and Danny so many times into eating it....cause I'm a good mom like that!
This week's meal is quick, good for you, and super economical if you grow your own vegetables!
This week's Meatless Friday meal is:
Spaghetti Squash and Kale Gratin
I was not disappointed!
I really love this squash and was able to freeze TONS of it for use throughout the year. This is one of those recipes utilizing my summer garden squash. I'll also use chard instead of kale because that's what we have growing right now.
And for those wondering, yes, it REALLY does look and taste like spaghetti!
I've fooled JP and Danny so many times into eating it....cause I'm a good mom like that!
This week's meal is quick, good for you, and super economical if you grow your own vegetables!
This week's Meatless Friday meal is:
Spaghetti Squash and Kale Gratin
1 medium spaghetti squash
1 onion
4 cloves garlic
5 cups chopped kale - You can also use swiss chard or spinach!
1 T olive oil
½ tsp dried thyme
1/8 tsp black pepper
¾ cup cottage cheese
½ cup grated Parmesan, divided
1 egg
½ cup sour cream
Cut the squash in half and scrape out the seeds. Roast the squash in a 400 degree oven until soft, about 25 minutes. Allow them to cool before scraping the flesh out with a fork. (The flesh will easily come out in strands that look like spaghetti.) Set the flesh aside, and discard the rind. Chop the onion and garlic, and chop the kale very finely.
Preheat oven to 350 degrees. Add the olive oil to a large pan, and cook onion, garlic, thyme, and some black pepper until onion is soft. Add the chopped kale, stir, and cook until the kale leaves are wilted. Turn off heat. In a small bowl, mix cottage cheese, 1/4 cup grated Parmesan, egg, and sour cream. Gently mix the cooked squash into the kale, and then stir in the cheese mixture. Spray a baking dish with nonstick spray. Spread mixture in baking dish and top with remaining ¼ cup Parmesan. Bake 35 -40 minutes, or until top is golden.
1 onion
4 cloves garlic
5 cups chopped kale - You can also use swiss chard or spinach!
1 T olive oil
½ tsp dried thyme
1/8 tsp black pepper
¾ cup cottage cheese
½ cup grated Parmesan, divided
1 egg
½ cup sour cream
Cut the squash in half and scrape out the seeds. Roast the squash in a 400 degree oven until soft, about 25 minutes. Allow them to cool before scraping the flesh out with a fork. (The flesh will easily come out in strands that look like spaghetti.) Set the flesh aside, and discard the rind. Chop the onion and garlic, and chop the kale very finely.
Preheat oven to 350 degrees. Add the olive oil to a large pan, and cook onion, garlic, thyme, and some black pepper until onion is soft. Add the chopped kale, stir, and cook until the kale leaves are wilted. Turn off heat. In a small bowl, mix cottage cheese, 1/4 cup grated Parmesan, egg, and sour cream. Gently mix the cooked squash into the kale, and then stir in the cheese mixture. Spray a baking dish with nonstick spray. Spread mixture in baking dish and top with remaining ¼ cup Parmesan. Bake 35 -40 minutes, or until top is golden.
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