Another way to sneak Kale into my diet! Yay!! And if you follow my blog you know I LOVE spaghetti squash (possibly even more than I love spaghetti) which makes this recipe a perfect blend of delicious and nutritious.
1 spaghetti squash
1 onion, 2 carrots, 1 bunch kale, 1 bunch parsley
1/2 cup toasted walnuts
3/4 cottage cheese
1/4 cup plain greek yogurt
3 oz Parmesan cheese
1 cup panco bread crumbs
1 egg, 1/2 cup milk
1 clove garlic, minced
extra virgin olive oil, dijon mustard, sea salt, black pepper, nutmeg,
Pre heat oven to 400
Poke holes in the squash, microwave on high for 10 minutes
While squash is cooking:
Peel, trim and grate the carrot, dice the onion
Remove kale stems and tear into bite size pieces
Pick parsley leaves to yield 3 tbsp
Chop walnuts and mix with parsley and breadcrumbs
Remove squash from microwave and allow to cool
Place cottage cheese, yogurt, 1 egg, 1/2 cup milk, 1/2 tsp nutmeg, 1 tsp mustard, 2 oz Parmesan cheese and 1 tsp salt in food processor and combine until smooth. Transfer to large mixing bowl.
In a large skillet heat 1 tbsp olive oil over medium heat, add onion, carrot, garlic and saute 3-5 mins. Add kale, stir, cover and cook 5 mins. Cut squash in half, remove seeds and scoop "meat" out with a fork. Add to skillet and mix.
Add cooked vegetables to mixing bowl with sauce and mix well. Transfer to baking dish. Top with walnut parsley and bread crumb mixture and sprinkle with remaining Parmesan cheese. Drizzle with 1 tbsp olive oil. Place in oven and cook for 15 minutes.