Meatless Monday...Spaghetti Squash Gratin

First of all, a little bidness...today is B's birthday!  Happy birthday love!  I don't write a lot about B because frankly, he's the only normal one in our little family.  Ha!  He doesn't write on the walls or feed his lunch to the dog.  He doesn't unroll the toilet paper from the tube, or flush toys down the toilet.  I'm not so sure he signed up for our craziness, but he handles it with style and we love him for it!

He's an amazing husband and father!  I never would have imagined that we would go from junior high crushes to married with kids.  He is a blessing to our family and I am so grateful to be able to 'do life' with him.


Now, while I am sharing a Meatless Monday meal with you today, I am not forcing B to eat meatless on his birthday!  Birthday boy gets to choose his meal, and I have a feeling carne asada may be on the menu. 


But, let's talk meatless right now.  I am typically not a big fan of squash in general, but I made this spaghetti squash gratin  from Naturally Noshing, and I've totally changed my mind.  It is so delicious and while eating it I completely forgot I was eating squash and thought I was eating a creamy pasta bake!  Yum!  When I took the gratin out of the oven, it was so bubbly and golden and smelled amazing!  This recipe is definitely a winner.  We ate ours as a main dish with a salad, bread, and green beans, but I may just make it to take as a Thanksgiving side!  I hope you enjoy it as much as our family did!

Photos from Here

Spaghetti Squash Gratin

1 large Spaghetti Squash, halved, seeds removed

1 bunch of greens (I used kale) stems removed and chopped

1/2 red onion finely chopped

2 garlic cloves minced

1 egg beaten

3 green onions chopped

6 mushrooms chopped (I used baby bella)

1/4 sour cream (I used light)

3/4 cup cottage cheese

1/2 cup parmesan cheese + 2 tbs for topping 

(I used a parm/asiago blend)

salt and pepper to taste

2 Tbs sliced almonds

Roast squash halves cut side down in a pan with about an inch of water at 400 degrees for about 25-30 minutes.  Cool slightly then using a spoon scrape out the squash strands and place in a bowl large bowl.
Heat olive oil in a pan (about 2 tbsp) and saute onion until softened. Add the garlic and mushrooms and saute until garlic becomes fragrant.  Add kale and saute until wilted.


Add mushroom/kale mixture, green onion, egg, sour cream, cottage cheese and 1/2 cup of parm to the squash and stir until combined. Add salt and pepper to desired taste.
Pour mixture into a greased casserole dish and top with remaining parm and almonds.
Bake at 400 degrees until golden and bubbling about 30 minutes.


Enjoy!