This recipe contains 212 calories, 10g fat, 58.3g cholesterol, 20.8g carbs, 3.2g fiber and 12.9g protein.
- 1 spaghetti squash
- 1 tbsp. olive oil
- 2 tsp. Italian seasoning
- 1 large diced onion
- 2 tsp. fresh thyme
- Salt and pepper to taste
- 3 cloves minced garlic
- 3-4 stalks of kale, chopped small
- 2 tsp. chives, chopped
- 1/2 cup fat free sour cream
- 3/4 cup low fat cottage cheese
- 3 oz. grated Parmesan cheese (Pecorino Romano is the poor girl's version of Parmeggiano Reggiano)
- 1 egg, beaten
Now, friends meet spaghetti squash.
Friends, meet fork. This is your piercing agent.
Pierce your squash all over to create small holes to help vent your squash as it softens in the microwave. Post-pierce squash.
Now, put on a safe plate and microwave for about 12 minutes, then let sit for 5 to cool. It's oozing!
While your squash is cooling, heat the olive oil in a dutch oven then add the onions and cook until soft and translucent. Add the garlic, thyme, salt and pepper. Finally add the kale and cover, letting it cook and wilt for about 5 minutes.
Now, return to your squash and cut it in half, scoop out the middle seeded area.
Using your piercing agent - the fork - scoop it against the inside to create the spaghetti-like strands from both halves of the squash.
Take the cottage cheese and rinse in a fine colander to recover only the cheese curd.
Spray a casserole dish with non-stick spray. Gently mix the chives with the spaghetti squash into the kale mixture. Next add the sour cream, cheese curds, about 2/3 of the Pecorino Romano Parmesan cheese, followed by the beaten egg to the spaghetti squash and kale mixture.
Pour and evenly distribute into the casserole dish then sprinkle the top with the remaining cheese.
Bake for 30 minutes or until cheese is browning and bubbling on top. Remove from oven and serve!