Spaghetti Squash and Veggie Gratin

Spaghetti squash gratin packed with all sorts of other vegetables. A stunning main meal.

Serves: 6

Prep Time: 20 min

Cooking Time: 30 min, plus 45 min baking time

Total:  65 min

Ingredients

1 spaghetti squash
1 bunch of kale, spinach or swiss chard, washed and chopped
1 tbsp. olive oil
1 onion, chopped
2-3 cloves garlic, chopped
5-6 mushrooms, washed and chopped
1 red pepper, chopped
1-2 green onions, sliced
1 cup cottage cheese
3-4 tbsp. Parmesan cheese
1/4 cup cheddar cheese, grated
1 egg, lightly whisked
pinch of cayenne pepper
1-2 tsp. oregano or Italian seasoning
1/2 to 1 cup croutons, plain or lightly seasoned with herbs
salt and pepper

Directions

1. Slice spaghetti squash in half and scoop out seeds.  Place face down on a baking sheet and bake in a preheated oven at 400F for 30 minutes, or until outer skin is easily pricked by a knife.  Remove from oven and cool.  Scrape flesh into speghetti-like strands with a fork.
2. In a large pot heat oil.  Saute onions and garlic until translucent.  Add oregano and mushrooms and cook until tender.  Add chopped kale and cover with a lid.  Let steam for 2-3 minutes until it wilts.  Add red pepper and green onions, stir and allow vegetable mixture to cool down slightly.
3. In another bowl, combine cottage cheese, egg and Parmesan cheese.  Stir well.
4. Add cheese mixture to the slightly cooled vegetable mixture.  Mix well and season with salt, pepper and cayenne pepper.
5. Transfer mixture to a large casserole dish and sprinkle with cheddar cheese and croutons.
6. Bake in a preheated oven at 350 F for 45 minutes, or until casserole begins to bubble lightly.  Broil for the later 5 minutes to brown cheese.
7. Let stand for 5-8 minutes before serving with a side salad.

Lightly adapted from naturalnoshing.wordpress.com