Spaghetti Squash Gratin with Chorizo and Kale

spaghetti squash, vegetarian, kale, soy chorizo


You know what you need come Friday? I most certainly do.

An IV drip of hot cocoa to keep you warm while you’re standing outside at 4:30am waiting for a $700 bazillion inch TV.

A big enough bag to hold all the new Coach bags you’ll score at the outlet, for regular price of one big tote.

Comfy sneakers so you don’t get blisters trekking around the mall or across ginormous parking lots.

Looser pants.

And a hearty but healthy meal to come home too.

I can give you one of those things. Hint: it’s not the TV. My husband would kill me.

This is one of the last recipes I made before I committed to going (almost) dairy-free as part a traditional Chinese medicine approach to my well-being. I say almost, because my practitioner says I can still have it once in a while. As much as I’d love to make another pan of this to bring for lunch every day next week, I’ll be passing on the daily dose of dairy and saving it for a weekend treat here and there.

But YOU. You who eats dairy and seeks a warm, satisfying, “meaty” and cheese-y yet light-on-the-waistline plate of comfort food: I suspect this is right up your alley.

PS. It also doubles as a last minute Thanksgiving dish should you have have one of those “OMG, I just found out my brother’s roommate’s cousins and his 6 stepkids are coming” moments. Or a “I just want to bring something different to the table this year” kind of thought. You’ll be thanked, I promise.



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Spaghetti Squash Gratin with Chorizo and Kale

Yield: 8 servings


6 cups cooked spaghetti squash strands (900gm)
1 tbsp olive oil
1 large onion, diced small (200gm)
1 anaheim chili pepper, seeded and diced small
3 cloves minced garlic
12oz washed, chopped fresh kale
1/8 teaspoon salt
fresh ground black pepper to taste
2 T finely chopped fresh chives or sliced green onion
1/2 cup light sour cream
3/4 cup low fat cottage cheese
1 egg
6 oz soy chorizo sausage, crumbled
3oz reduced fat shredded Mexican-blend cheese,divided


Preheat oven to 350ºF. Spray a 9x13" casserole dish with nonstick cooking spray.

Place a dutch oven or very large skillet over medium heat and add the olive oil. Add the chopped onion and Anaheim chili, and cook for a few minutes, until softened. Add garlic and cook for one more minute, stirring. Add the kale and a few splashes of water, cover, and let it steam for a few minutes until slightly wilted (it will cook more when the casserole is baked). Season with salt and pepper.

In a large bowl, combine the spaghetti squash, cooked onion and kale mixture, and green onion. In a separate bowl, mix together the sour cream, cottage cheese and eggs. Stir this into the spaghetti squash mixture. Fold in the chorizo and 2/3 of the shredded cheese. Pour the mixture into the casserole dish, spreading into an even layer, and sprinkle with remaining cheese. Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.

Nutrition Facts:

Nutrition Facts
Servings Per Recipe: 8
Amount Per Serving
Calories 193.1
Total Fat 9.9 g
Saturated Fat 3.1 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 38.5 mg
Sodium 453.3 mg
Potassium 327.5 mg
Total Carbohydrate 18.5 g
Dietary Fiber 4.5 g
Sugars 5.3 g
Protein 11.4 g

Cara Lyons,

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20 Responses to “Spaghetti Squash Gratin with Chorizo and Kale”

  1. 1

    shannon — November 23, 2011 @ 6:14 pm Reply

    this sounds wonderful!  and although i won't be waiting in any lines come friday, maybe i'll take the time to whip this up 😉

  2. 2

    Jennifurla — November 23, 2011 @ 6:15 pm Reply

    that looks delish!

  3. 3

    Lizzy — November 23, 2011 @ 6:56 pm Reply

    Cannot wait to make this!!! You know, when my thanksgiving leftovers are finally gone!  What an amazing idea!!! And you know I love your other spaghetti squash casserole so I'm sure I'll love this!

  4. 4

    Joanne — November 24, 2011 @ 1:30 am Reply

    Well, I don't think I have time to make this for Thanksgiving.  But Christmas?  Totally on the table.  Soyrizo and all. 😛  Have a great day tomorrow, Cara! I know you'll be eating well even with the dietary restrictions.

  5. 5

    Alissa - Not Just Apples — November 24, 2011 @ 2:37 pm Reply

    Looks and sounds so delicious! Chorizo is one of my favorite ingredients to cook with – it's just so full of flavour 🙂

  6. 6

    Hotly Spiced — November 24, 2011 @ 8:13 pm Reply

    That looks like a great gluten free recipe. 

  7. 7

    Kate — November 25, 2011 @ 5:15 am Reply

    Man – I was kinda hoping you were handing out looser pants!

  8. 8

    Ivy — November 26, 2011 @ 1:04 pm Reply

    A wonderful and light dish I can enjoy even if I am on diet.

  9. 9

    Hannah — November 26, 2011 @ 11:03 pm Reply

    Such a creative use of spaghetti squash! I've never done anything more than just toss it with sauce, so this is quite revolutionary. I love the whole concept of a baked noodle-like dish, but healthier.

  10. 10

    Maria @ Orchard Bloom — November 27, 2011 @ 5:47 pm Reply

    this looks amazing!!

  11. 11

    grace — November 28, 2011 @ 12:14 am Reply

    kale's all the rage right now, isn't it!  i love spaghetti squash and chorizo, and this is one fantastic gratin!

  12. 12

    Stephanie — November 30, 2011 @ 4:48 am Reply

    I made this tonight and it was a hit!  I'd definitely make it again with fewer guests to feed (so I can eat the leftovers!)  Thanks for another rock star post!

  13. 13

    Cara — November 30, 2011 @ 10:56 am Reply

    Thanks Stephanie, I'm so glad everyone liked it! I love getting feedback from someone other than my husband 🙂

  14. 14

    Brianna — December 2, 2011 @ 9:13 pm Reply

    Yum. This dish looks so comforting. I love anything that combines squash and kale. Chorizo makes it even better. I've never tried soy chorizo, but why the heck not – I'll give this a try!

  15. 15

    Gingeroo — December 21, 2011 @ 10:11 pm Reply

    I made this recipe a few nights ago and it was a hit. Even my little toddler gobbled it down.  We liked it even better the second night!  I may try leaving the chorizo out next time as I couldn't really taste it and it would save some money.

  16. 16

    Cara — December 22, 2011 @ 12:15 am Reply

    For the feedback, I appreciate it! Glad you liked it 🙂

  17. 17

    AliGThang — July 15, 2012 @ 4:13 pm Reply

    It tasted really indulgent but it wasn’t! All veggies, low-fat dairy and totally delicious.

    • 17.1

      Cara — July 15, 2012 @ 6:06 pm

      hey Ali, thanks for the sweet words, so glad you liked it!

  18. Pingback: 10 Gluten-Free Christmas Recipes for Your Holiday Feast | Kitchology Blog

  19. 18

    Julia — November 12, 2016 @ 11:12 pm Reply

    Was intrigued by the recipe, because I had spaghetti squash, kale, and soy chorizo (for some reason!) on hand. Also, for the first time in years, had sour cream on hand. I honestly had real reserves as I went through the recipe, but IT WAS AMAZING. So good!! Served it at a dinner party and people raved about it. Unexpectedly awesome–thanks. (Oh, and while the other amounts matched your recipe, I only used 3 cups of spaghetti squash.)

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