SPAGHETTI SQUASH AND KALE GRATIN

SPAGHETTI SQUASH AND KALE GRATIN

If ever there was a rich creamy totally satisfying comfort food

 this  vegetarian dish is the one.

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And what a perfect meal considering the weather we have been having…

…east facing windows of our little condo apartment completely covered with ice.

Spring thaw can’t come fast enough…

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I took the original recipe,

omitted the cream

and used 2% evaporated milk instead

and I really couldn’t tell the difference

in the end result.

A little Galley Kat advice for my boating peeps…

Provisioning cans of evaporated milk has proven really useful onboard R.E.D.

I use it to replace any recipes where fresh milk or cream is required and in my opinion the best when making rich chowders.


Spaghetti Squash and Kale Gratin

serves 4

what you will need

1 small spaghetti squash (this one was about 6″ long and provided about 4 cups of cooked squash)

2 tbsp olive oil, plus a little more to drizzle over squash

2 tbsp butter

sea salt and pepper to season the squash

1 small onion, chopped (about 1/2 cup)

4 cups chopped kale leaves, large stems removed

2 tbsp flour

1 1/2 cups of evaporated milk

3/4 cups grated Parmesan, divided

1/4 cup Panko crumbs

salt and pepper to taste

1 pinch of dried chilis (optional but it adds a very nice subtle zing)

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ready to get cooking

Heat grill to medium or oven to 400 ° F

Cut spaghetti squash in half and scoop out the seeds.

Sprinkle generously with salt and pepper

and drizzle with oil.

Place face down  on grill pan

and cook until tender but not mushy (about 40 minutes)

In the meantime heat the 2 tbsp of butter and oil in sauté pan.

Sauté onion until translucent.

Stir in kale and sauté for 3-4 minutes.

Sprinkle flour over mixture

and continue to ‘cook’ the flour for another 2-3 minutes.

Add milk and stir over low heat while mixture thickens

into a creamy sauce.

If mixture becomes too thick add a bit more milk.

the sauce should be thickened but not gloppy.

Stir in 1/2 cup of Parmesan.

Stir to combine, remove from heat and set aside.

 

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When the squash is done, and cooled enough to handle,

take a fork and rake it through each half,

scooping out as much of the strands as possible

directly into the kale mixture.

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Stir to coat well with the sauce.

Season to taste.

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For ease of boat galley cooking without an oven,

I used my Omnia stove top for this

but a well greased 9″ x 9″ baking dish will do for conventional ovens.

Scoop into your cooking pan

and evenly spread out or shake a bit to settle the mixture.

Sprinkle 1/2 of the remaining Parm over the top,

then the Panko

and finish off with the rest of the cheese.

I like layering cheese and crumbs for a nice crispy topping.

Place the covered Omnia on heated base and cook on medium low burner for about 20 minutes until bubbly and golden.

If cooking in a traditional oven

cook at 350 ° F for same amount of time.

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This dish is so full of rich flavour and very filling,

it’s hard to believe you’ve just dined on a simple feed of veggies.

The perfect offering for your next Meatless Monday.

 

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inspiration for this thanks to Honest Cooking

 

SPAGHETTI SQUASH AND KALE GRATIN
 
A rich creamy totally satisfying comfort food and it's vegetarian.
Author:
Recipe type: Vegetarian
Ingredients
  • 1 small spaghetti squash (this one was about 6" long and provided about 4 cups of cooked squash)
  • 2 tbsp olive oil, plus a little more to drizzle over squash
  • 2 tbsp butter
  • sea salt and pepper to season the squash
  • 1 small onion, chopped (about ½ cup)
  • 4 cups chopped kale leaves, large stems removed
  • 2 tbsp flour
  • 1½ cups of evaporated milk
  • ¾ cups grated Parmesan, divided
  • ¼ cup Panko crumbs
  • salt and pepper to taste
  • 1 pinch of dried chilis (optional but it adds a very nice subtle zing)
Instructions
  1. Heat grill to medium or oven to 400 ° F
  2. Cut spaghetti squash in half and scoop out the seeds.
  3. Sprinkle generously with salt and pepper and drizzle with oil.
  4. Place face down on grill pan and cook until tender but not mushy (about 40 minutes)
  5. In the meantime heat the 2 tbsp of butter and oil in sauté pan.
  6. Sauté onion until translucent.
  7. Stir in kale and sauté for 3-4 minutes.
  8. Sprinkle flour over mixture and continue to 'cook' the flour for another 2-3 minutes.
  9. Add milk and stir over low heat while mixture thickens into a creamy sauce.
  10. If mixture becomes too thick add a bit more milk.
  11. The sauce should be thickened but not gloppy.
  12. Stir in ½ cup of Parmesan.
  13. Stir to combine, remove from heat and set aside.
  14. When the squash is done, and cooled enough to handle, take a fork and rake it through each half, scooping out as much of the strands as possible directly into the kale mixture.
  15. Stir to coat well with the sauce.
  16. Season to taste.
  17. For ease of boat galley cooking without an oven,
  18. I used my Omnia stove top for this but a well greased 9" x 9" baking dish will do for conventional ovens.
  19. Scoop into your cooking pan and evenly spread out or shake a bit to settle the mixture.
  20. Sprinkle ½ of the remaining Parm over the top, then the Panko and finish off with the rest of the cheese.
  21. I like layering cheese and crumbs for a nice crispy topping.
  22. Place the covered Omnia on heated base and cook on medium low burner for about 20 minutes until bubbly and golden.
  23. If cooking in a traditional oven cook at 350 ° F for same amount of time.
  24. This dish is so full of rich flavour and very filling,
  25. It's hard to believe you've just dined on a simple feed of veggies.
  26. The perfect offering for your next Meatless Monday.

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