Spaghetti Squash and Kale Gratin
1 medium spaghetti squash, halved and seeds removed
1 bunch of kale, stems removed
1 large onion
3 large cloves garlic, peeled and minced
1/4 cup Parmesan cheese + additional for garnish
1 tbs butter
1/2 cup panko breadcrumbs, divided
2 tsp red pepper flakes
salt and pepper, to taste
Preheat oven to 350°. Place spaghetti squash on an oiled baking sheet and roast for approximately 1 hour, flipping halfway. After squash has cooled, flake out interior with a fork and set aside.
Increase oven to 400°. While squash is cooling, roll kale leaves into cigar shape and slice rolls into a chiffonade. In a skillet, heat butter over medium heat and sauté onions and garlic until translucent, about 5 minutes. In a large bowl, combine squash, kale, onions, garlic, egg, 1/4 cup panko bread crumbs, Parmesan cheese, red pepper flake, salt and pepper. Fill 4 individual gratin dishes and top with additional panko and Parmesan for garnish.
Bake gratins for 30 minutes, serve immediately. Enjoy!
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