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Spaghetti Squash And Kale Gratin

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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.

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chari -October 13, 2013, 12:46PM

this looks so good. mhmm…. carbs!

Juliette Laura -October 13, 2013, 4:40PM

This looks so so good! Delicious!

xo, Juliette Laura

Alexa Sonken {Design Studio} -October 13, 2013, 11:35PM

This looks insane!! Loveee spaghetti squash :) !

Cheyenne -October 14, 2013, 7:51AM

Mmmhhmm looks delicious. I always enjoy all the recipes you post.

Bea -October 15, 2013, 8:42AM

what a great idea! i love to try new ways to include more veggies ;)!

Fiona -October 15, 2013, 9:05AM

It looks super tasty! Yum!

Sarah -October 15, 2013, 11:11PM

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

Gabi Barbará -October 24, 2013, 9:55AM

It looks so delicious! I just can’t wait to test the recipe! So goos and healthy it looks!

xoxo from Bangkok,
Gabi Barbará

Riley -October 24, 2013, 8:04PM

Made this last night and LOVED it! Really good cold the next day too :)

Welly -October 28, 2013, 5:48PM

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

Desirae -November 6, 2013, 10:42PM

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!

leslie -December 15, 2013, 5:23PM

I’m veganizing this one. Yum!

Leslie -December 5, 2014, 7:56PM

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.

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