It's A Casserole, Sheila!

So, if I'm being honest, I'm not a big fan of spaghetti squash.  Mostly because I don't have a lot of respect for something trying to be something it's not, and, even then, not being very good at it.  Plus, like all squashes, its a fucking PAIN to prepare: you never know if you might lose a limb trying to cut into it.

But, in an effort to help one of my besties, I went to work on trying to find a way to make spaghetti squash edible, nay, pleasurable.   I was pretty pleased with my results, until I tried to come up with a name for it and quite frankly, I couldn't without lying to you about what it really is.  

And, I'm not going to lie to you.  

It's a casserole.

You're going to have to trust me on this.  If it helps, know that casseroles originated not in an American can of cream of mushroom soup, but in 18th century France.  So, they're pretty legit.

And this one is really good.  But like, healthy good.  Still cheesy.  But with kale.  And a little nutmeg.  

Ok, so this may not be Christmas dinner.  But it's great for a busy weeknight reheat.  And for helping you walk by that damn seasonal squash aisle at the store with a little more confidence. 


Spaghetti Squash and Kale Casserole

Oven at 400

1 medium spaghetti squash

1 large bunch kale, washed, stems removed, torn into small pieces

1 small or ½ large yellow onion

2 Tbsp olive oil

1 clove garlic, minced

1/4 tsp grated nutmeg

salt and pepper

1/2 cup breadcrumbs or panko

4 oz sharp cheddar cheese, grated

1/2 cup sour cream or whole milk yogurt (or a combo of the two)

3 eggs

2 oz grated parmesan

Carefully halve squash lengthwise and turn face down on a cookie sheet.  Add 1/2 cup water to the pan. Cook for 40 minutes, or until fork tender.  Once cool enough to handle, remove spaghetti squash from shell by scraping out with a fork, making long, spaghetti like strands.

Meanwhile, sauté onion in some olive oil.  Add kale and sauté about 10 minutes, until nicely wilted and caramelizing, adding  a little water to the pan to scrape up any brown bits that develop along the way.  Then, add garlic and nutmeg and cook another 30-60 seconds. Mix in spaghetti squash and salt and pepper to taste. If wanting to bake casserole later, put the squash/kale mixture in fridge until ready to use - up to a day or two ahead!

When ready to assemble, toss bread crumbs into the kale/squash mixture.  Then, toss in grated cheddar.

In a separate bowl, combine eggs and sour cream/yogurt.

Mix in with kale/squash mixture until well combined.  Then, put into a greased 9 x 13" pan.  Top with grated parmesan

Bake, uncovered, 40-45 minutes until bubbly an nicely browned on top.  Serve with salad and crusty bread for scoopin'.

Unbaked casserole can be assembled and stored in fridge about 8 hours ahead.