Cheesy Spaghetti Squash & Kale Gratin

I’d like to take a moment and share some of the things in my life that I am so thankful for.

My wonderful, healthy family, including all four of my grandparents who are still living. I am lucky enough to have lived close by to my entire family for most of my life and celebrate every holiday and special milestone with them, and I know I am truly fortunate for that.

My health and fitness. I don’t know what obstacles would have come my way if I had remained obese, but I like to think that I’ve erased most of those possibilities. Combined with my good genes (thanks again, family!) I see no significant health problems on my horizon.

And finally, a husband who likes veggies. All veggies. (Well, at least the ones I have served him.) It sounds a little crazy, but I am oh-so-glad I didn’t marry a picky meat-and-potatoes man. Not that there’s anything wrong with that, I just think it would be harder for me to cook meals that are both healthy and exciting enough to satisfy both of us.

When I saw this spaghetti squash gratin on Kalyn’s Kitchen, I couldn’t wait to try it. It stars one our current favorite vegetables, spaghetti squash (so incredibly sweet and flavorful right now at the height of its season), involves other ingredients I mostly have on hand, and gave me reason to buy some beautiful, hearty greens. And, it fit a new requirement in my kitchen: a dish that we could easily prep and eat for multiple meals (so important right now since I have some really, really long workouts!).

I used individual casserole dishes to make 6 servings of this. Two for one night, two for the next, and two for lunch portions. But of course, I needed some protein with my lunch. So I dumped those two portions back into the a bowl before baking, mixed in a can of tuna, and then back into the small dishes for baking. Like a tuna noodle casserole, without the noodles, but not missing anything yummy at all!

This was a really nice use of spaghetti squash to make a hearty, comforting side dish. We enjoyed it one night with tofu baked in tomato sauce and the next night with rosemary and garlic crusted lamb chops, so it’s very versatile too! And the addition of tuna made it a perfectly balanced and tasty lunch, too.

Cheesy Spaghetti Squash & Kale Gratin
Printable Recipe
Slightly adapted from Kalyn’s Kitchen

5 cups cooked spaghetti squash strands (775 g)
1 tbsp olive oil
2 tsp. Italian or Greek seasoning
1 large onion, diced small (200gm)2 tsp fresh thyme
fresh ground black pepper to taste
3 cloves minced garlic
12oz washed, chopped fresh kale
2 T finely chopped fresh chives or sliced green onion
1/2 cup light sour cream
3/4 cup low fat cottage cheese
3oz grated pecorino romano cheese
1 egg, beaten

Heat 1 T olive oil in a dutch oven over medium heat (you’ll need a large pan because the kale takes up a lot of space!). Add the chopped onions and cook for a few minutes, until softened. Add the garlic, thyme, salt and pepper, and cook one minute more. Add the kale, with water still clinging to it from washing, cover, and let it steam for a few minutes until slightly wilted (it will cook more when the casserole is baked).

Place the cottage cheese cottage cheese in a fine strainer and rinse with cold water until only the cheese curds remain, then let drain.

Spray a 9×13″ casserole dish, or 6 individual casserole dishes, with non-stick spray. Gently mix the chopped chives or green onion and shredded spaghetti squash into the kale mixture. Combine the sour cream, drained cottage cheese curds, about 2/3 of the pecorino romano, and beaten egg and mix into the spaghetti squash and kale. Transfer to the casserole dishes, and press down so it’s evenly distributed in the dish. Sprinkle the top with remaining pecorino romano cheese. Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 212.3
Total Fat: 10.0 g
Cholesterol: 58.3 mg
Sodium: 434.5 mg
Total Carbs: 20.8 g
Dietary Fiber: 3.2 g
Protein: 12.9 g

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7 Responses to “Cheesy Spaghetti Squash & Kale Gratin”

  1. 1

    Katie — December 19, 2009 @ 5:49 pm Reply

    Spaghetti squash and kale sound like a match made in heaven. I, too, am thankful that I have a husband who likes all veggies that I put in front of his face. It really helps keep me on track with managing my diet.

  2. 2

    preventionrd — December 20, 2009 @ 3:31 am Reply

    A very similar recipe got submitted to "my" cookbook today, must be a good one! Does look rather delicious!!

  3. 3

    Joanne — December 20, 2009 @ 6:49 am Reply

    My friends say that I'm crazy but I maintain that if a guy didn't like or want to try any vegetables, it would be a dealbreaker for me. There would be no way the relationship could develop at all. Since vegetables are 90% of what I cook. So I totally see where you are coming from with this. I love winter squash and cook/eat it constantly. I bookmarked this recipe too! Looks fantastic.

  4. 4

    Joanne — December 20, 2009 @ 6:50 am Reply

    My friends say that I'm crazy but I maintain that if a guy didn't like or want to try any vegetables, it would be a dealbreaker for me. There would be no way the relationship could develop at all. Since vegetables are 90% of what I cook. So I totally see where you are coming from with this.I love winter squash and cook/eat it constantly. I bookmarked this recipe too! Looks fantastic.Sorry, wrong email account. You can delete the previous one if you want.

  5. 5

    Kevin — December 20, 2009 @ 3:54 pm Reply

    I tried Kalyn's gratin as well and really enjoyed it!

  6. 6

    *Naomi* — December 20, 2009 @ 5:27 pm Reply

    sounds DELICIOUS!! thank you for the recipe, it would be a perfect dinner for a cold winter day like today!!I am thankful for my heatlh and family and friends :)

  7. 7

    Kalyn — December 20, 2009 @ 11:46 pm Reply

    I'm so glad you liked it. I love the idea of using kale with this. That's a vegetable I really want to cook more often!

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