Spaghetti Squash And Kale Gratin

This is the second post in our recipes series for October, pumpkin and squash recipes from Jill of a Better Happier St. Sebastian.

Spaghetti Squash and Kale Gratin

Serves 4

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 egg
1 tbs butter
1/2 cup panko breadcrumbs, divided
2 tsp red pepper flakes
salt and pepper, to taste

spaghetti squash and kale gratin

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!

spaghetti squash and kale gratin

Check out Jill’s blog, a Better Happier St. Sebastian!

More healthy recipes from the BLDG 25 Blog.

Comments

  1. I just made this last night and my boyfriend and I both Loved it!! I did have to substitute cabbage for kale, simply because it was more readily available at the time, and feta for Parmesan, but it still turned out Super tasty!! I can’t wait to make this again; hopefully with the kale next time lol

  2. Woah! Something that was simple to make & tastes outta this world. I added a dash of nutmeg to give it more depth. Thanks again!

  3. This was was pretty good, especially for my first time cooking with kale. I followed the directions exactly except used whole grain matzo meal instead of panko bread crumbs since I couldn’t find the later in my grocery store. I’ll making it again but will skip the red pepper flakes. (I love a little heat, but in this dish it felt wrong to me.) Thanks for the recipe!

  4. Our vegetarian daughter made this dish for us over the Thanksgiving holiday and everyone really enjoyed it. I am not usually a kale fan but in this recipe it cooks up nicely and doesn’t taste so strong. Spaghetti squash is always fun to use and worked really well with this dish.

Leave a Reply

Your email address will not be published.