This recipe is my time-saving adaptation of Kalyn Denny’s Spaghetti Squash and Chard Gratin. Why the kale and not chard? No reason other than having kale in the fridge, to be honest. I believe this dish would work wonderfully with any green leafy vegetable, though the flavors would vary slightly. I’m sure spinach would also be delicious, and using frozen leaf spinach would further reduce the time and labor to put this together – though I prefer fresh greens when I have the time and right groceries on hand.1 medium spaghetti squash 1 onion 4 cloves garlic 5 cups chopped kale (~½ bunch) 1 T olive oil ½ tsp dried thyme 1/8 tsp black pepper ¾ cup lowfat (1%) cottage cheese ½ cup grated Parmesan, divided 1 egg ½ cup light sour cream
Cut the squash in half and scrape out the seeds. Microwave the halves on a plate, cut side up, for 12-14 minutes or until very soft. 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. (To avoid large pieces, it can be helpful to work in smaller batches: chop the kale in one direction, then turn the cutting board 90 degrees and chop it perpendicularly)
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.
Makes 6 servings
Nutrition Facts per serving: 185 calories, 9 g fat (4 g saturated), 18 g carbohydrate (1 g fiber), 11 g protein.