Spaghetti Squash Gratin with Chorizo and Kale
Spaghetti Squash Gratin with Chorizo and Kale is a gluten free and primal recipe with 8 servings. One portion of this dish contains around 14g of protein, 16g of fat, and a total of 253 calories. For $1.32 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 42 people were impressed by this recipe. A mixture of kale, salt, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a side dish. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Caras Cravings. Overall, this recipe earns a great spoonacular score of 93%. Spaghetti Squash Gratin, Spaghetti Squash Au Gratin, and Spaghetti Squash Gratin are very similar to this recipe.
Servings: 8
Ingredients:
1 anaheim chili pepper, seeded and diced small
6 oz soy chorizo sausage, crumbled
1 egg
3 cloves minced garlic
2 T finely chopped fresh chives or sliced green onion
fresh ground black pepper to taste
12oz washed, chopped fresh kale
3/4 cup low fat cottage cheese
1 tbsp olive oil
1 large onion, diced small (200gm)
3oz reduced fat shredded Mexican-blend cheese,divided
1/8 teaspoon salt
1/2 cup light sour cream
6 cups cooked spaghetti squash strands (900gm)
Equipment:
casserole dish
oven
dutch oven
frying pan
bowl
Cooking instruction summary:
Preheat oven to 350ºF. Spray a 9x13" casserole dish with nonstick cooking spray.Place a dutch oven or very large skillet over medium heat and add the olive oil. Add the chopped onion and Anaheim chili, and cook for a few minutes, until softened. Add garlic and cook for one more minute, stirring. Add the kale and a few splashes of water, cover, and let it steam for a few minutes until slightly wilted (it will cook more when the casserole is baked). Season with salt and pepper.In a large bowl, combine the spaghetti squash, cooked onion and kale mixture, and green onion. In a separate bowl, mix together the sour cream, cottage cheese and eggs. Stir this into the spaghetti squash mixture. Fold in the chorizo and 2/3 of the shredded cheese. Pour the mixture into the casserole dish, spreading into an even layer, and sprinkle with remaining cheese. Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.
Step by step:
1. Preheat oven to 350ºF. Spray a 9x13" casserole dish with nonstick cooking spray.
2. Place a dutch oven or very large skillet over medium heat and add the olive oil.
3. Add the chopped onion and Anaheim chili, and cook for a few minutes, until softened.
4. Add garlic and cook for one more minute, stirring.
5. Add the kale and a few splashes of water, cover, and let it steam for a few minutes until slightly wilted (it will cook more when the casserole is baked). Season with salt and pepper.In a large bowl, combine the spaghetti squash, cooked onion and kale mixture, and green onion. In a separate bowl, mix together the sour cream, cottage cheese and eggs. Stir this into the spaghetti squash mixture. Fold in the chorizo and 2/3 of the shredded cheese.
6. Pour the mixture into the casserole dish, spreading into an even layer, and sprinkle with remaining cheese.
7. Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top.
8. Serve hot.
Nutrition Information:
covered percent of daily need
