Remember that roasted spaghetti squash I showed you how to make? Well, this is what I ended up doing with the cooked squash. Originally, I grabbed what I had available and threw it together as a simple dish to sneak more vegetables into Sam’s diet but as I was tasting it I decided I was going to enjoy this just as much, if not more, that he will.
Toddlers are be such picky things aren’t they? One day Sam will eat anything and everything, the next day he turns up his nose at the exact same foods. From what I hear it doesn’t get any better! All I can do is push as many healthy foods at him as possible and hope some of it sticks.
Thankfully, this seems to be something he enjoys. I am pleased with how this squash and kale casserole turned out and I love the fact that I can freeze it in little containers and pull it out for individual meals.
Cheesy Spaghetti Squash and Kale Casserole
- 6 cups cooked spaghetti squash flesh
- 1 (16 oz) package frozen chopped kale
- 1/4 cup butter
- 1 yellow onion, diced
- 1 teaspoon Italian Seasoning
- Salt and pepper, to taste
- 1 cup cottage cheese
- 2 cups Italian Cheese mix, or a mix of mozzarella and Parmesan, divided
Directions: Preheat oven to 400 degrees. In a large pot melt the butter and add the diced onion. Cook the onions over medium-high heat until they are translucent. Add the frozen chopped kale and stir to combine, cook the kale for about 5 minutes until it is no longer frozen and beginning to wilt. Stir in 6 cups cooked spaghetti squash along with the cottage cheese, 1 1/4 cup shredded cheese, Italian seasoning and salt and pepper. Stir until everything is evenly combined. Remove the pot from the heat and pour it into a greased 9×13 baking dish. Sprinkle the remaining 3/4 cup of cheese over the top of the casserole and bake in your preheated oven for 20-25 minutes, or until the casserole is browned and bubbly. Allow to cool slightly before serving.
Here are the ingredients you need for this simple and healthy side dish. Nothing fancy or complicated here!
Toss your butter and onion in a deep pot and cook until the onion is tender and delicious.
Oh, you’re trying to cook? Let me stand at the kitchen gate and yell at you until you let me in. Don’t let the smile fool you, he was hollering a moment ago.
Who me? No, I am a perfect angel!
What do I want? To come in there with you, of course!
Since he asked so nicely I let him play with the plastic containers while I continued to cook. You gotta do what you gotta do.
These onions look perfect!
Pour in the bag of frozen kale and pick out any brown leaves or extra thick stalks that you can see. Stir the kale into the onions and cook for about 5 minutes until the kale is thawed and beginning to wilt.
This would be pretty tasty just the way it is, but we can’t forget the beautiful spaghetti squash waiting to be enjoyed!
Throw in the spaghetti squash and mix it in evenly with the kale and onions.
Lastly, stir in the cottage cheese, 1 1/4 cups shredded cheese, Italian seasoning, and salt and pepper.
Mix everything until it is evenly combined. I understand that this isn’t much to look at right now, but just wait, we are covering it in cheese!
Pour the cheesy squash and kale mixture into a greased 9×13 pan and top it with your remaining 3/4 cup of shredded cheese.
Pop that bad boy in the oven for about 20-25 minutes until bubbly and golden brown on top.
This casserole is delicious and easy to throw together, that is definitely a win in my book!
Despite the cheese and butter, this veggie casserole is really good for you. Hopefully it will trick even the pickiest eaters into chowing down a good helping of vegetables.