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 9x13" 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.
Servings Per Recipe: 6
Amount Per Serving
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