Sunday, April 6, 2014

Mission 24 Recipe #10: Kale and Spaghetti Squash Casserole

It is hard to believe, but even with no new recipes the whole month of March, I am still on track to meet my goal of experimenting with 24 new recipes in 2014 for Mission 24. I finally had the energy to dig up and plan a new recipe for today's dinner. This afternoon I whipped up a Kale and Spaghetti Squash Casserole. I tend to stay away from casseroles because they usually call for some sort of cream and lots of cheese, but I decided to suck it up and give it a try.

To start with, I cleaned and cooked the spaghetti squash as I usually would (40 minutes at 400 degrees). I had a little surprise in today's spaghetti squash. Apparently, my squash has sprouted! I am just going to take this as a sign that spring has indeed sprung!

While the squash was cooking, I sautéed the kale, an onion and a few cloves of garlic. At the same time, I also mixed together 1/2 cup of sour cream, 1 egg and 1/2 cup of cottage cheese (my stomach may have churned a few times during this step...the consistency of these items does not sit well with me). When the spaghetti squash was done, I grated it out into spaghetti strands and mixed it in with the kale/onion/garlic I sautéed and the cottage cheese/sour cream/egg mix in a casserole dish. I decided it needed some mozzarella cheese and breadcrumbs sprinkled on top as well before I put it in the oven (the original recipe did not call for this). Last, I put it in the oven at 350 for 30 minutes. 

Voila! Dinner!

Nate really enjoyed this recipe. He has requested it with breadcrumbs mixed in throughout for next time. I really loved how the kale on top crisped up with the breadcrumbs making it nice and crunchy. I still could kinda taste the sour cream/cottage cheese in there, which was a turn off for me, but I think if I reduce the amounts a bit for next time I can manage. Other than that, it was a really yummy (and easy) dish.

On another note, today we started our spring planting! I am wicked psyched to get our garden up and running (FINALLY) this year. We moved into our house August four years ago (really cannot believe it's been four years!) and unfortunately the previous owners had let the garden overgrow, as they were busy making a huge out of state move. It has been overgrown ever since, but in the fall, Nate took down the old fence and we begun the planning. In May, he will be building me a brand new fence (thank you, You Tube). We have 8 huge boxes to fill, so I started some seeds today! Time to see if I have a green thumb! 

Onions, tomatoes, green peppers and cauliflower!
One of two kits ready to roll! 

And last, but not least, after another trip to the vet last week, we made one final, as the vet called it, "Hail Mary" attempt at saving Mr. Smokey. I am literally sick to my stomach every time i think about how much money was spent to save this cat, but somehow, he seems to be turning a corner. He is doing better the last few days, but if he digresses, he will need to be put down. Since he came back home on Wednesday, he has been quite the cuddle bug, and even has found a new found love for his doggie siblings! 

Despite the look, he really is loving this...

as is his dad....

Smokey's medicine cabinet...twice a day...

Until next time...happy running (4 weeks until Marathon day!) , happy eating, and happy spring! 

Kale and Spaghetti Squash Casserole

1 Spaghetti Squash
1 bunch of Kale
1 onion
1/2 C sour cream
1/2 C cottage cheese
Mozzarella cheese and breadcrumbs (if you choose)
Spices of you choosing (I used pepper and parsley)

1. Cut spaghetti squash in half and clean. Bake at 400 degrees for 40 minutes.
2. Sautee kale, onion and garlic.
3. Mix egg, cottage cheese and sour cream.
4. Mix everything together in a casserole dish. Sprinkle with cheese and breadcrumbs.
5. Bake for 30 minutes at 350 degrees.

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