I told you I was addicted to Spaghetti Squash. Unfortunately for all of us this may be my last Spaghetti Squash recipe for a while… That’s right, I am being banned from the delightful little guy by Jason. Once he said, “Your Spaghetti Squash is becoming the Chicken and Rice of my childhood,” I knew I had to take a little break.
This is a squash recipe or you can think of this recipe as a Greens recipe, as I mentioned before I have a lot of greens to offload and this might be my favorite. I have made this with Kale, Chard, and Collard Greens. But Chard is by far my favorite.
P.S. – Did I mention that there are only 150 calories per serving. Eat it up!!
Spaghetti Squash & Kale Gratin
Recipe Adapted from Kalyn’s Kitchen
Serves 6 – 8
- 4 cups Squash, Winter, Spaghetti (I whole Spaghetti Squash)
- 1/2 cup Onions
- 1 tsp Thyme, Fresh
- 2 cloves Garlic Clove
- 4 cups Chard
- 2 oz Onions, Green
- 1/2 cup Organic Natural Sour Cream
- 3/4 cup Organic Low Fat Cottage Cheese
- 1/2 cup Parmesan, Shredded Cheese
- 1 egg
Preheat Oven to 400 and roast sliced Spaghetti Squash for 45-50 minutes depending on the size. Let cool. Lower oven to 350.
Chop Chard into bite size pieces.
Chop Onions and Garlic and saute with Chard for about 5-7 minutes or until slightly wilted. Add thyme and continue cooking for another minute or so. This will continue to cook in the oven so it doesn’t have to be completely cooked.
Take Chard and Onion Mixture off of the heat and put aside.
String Spaghetti Squash once it is cool enough to handle.
Chop Spring Onions and add to the chard/onion mixture.
Add the spaghetti squash to the chard mixture. Add Cottage Cheese, Sour Cream and part of the parmesan cheese and mix completely. Beat the egg and add it to the mixture. Add a little salt and pepper.
Sprinkle remaining parmesan cheese on the top. Bake at 350 for about 30 minutes or until browned and bubbly.