I had this spaghetti squash for a little while and didn’t know what to do with it. I finally looked up some recipes and stumbled upon this one from Kalyn’s Kitchen (link here). It combined cooked squash with kale and lots of cheese, then baked in a hot oven. I didn’t think it could be bad, so I made it.
The recipe calls for something called Spike Seasoning, which I had never heard of. After a quick search, turns out its just an all-purpose seasoning mix with 39 (yes 39) ingredients. I didn’t want to make my own version so I just used oregano, basil, salt and pepper. I wanted to keep is sort of simple. I also added a big pinch of chili flakes for a touch of heat.
The cooked spaghetti squash gets mixed with lots of sauteed kale and onions, the seasonings, cottage cheese and some shredded mozzarella. All that goes into a greased pan then topped with more mozzarella (and feta, which the recipe says to add to the whole mixture but I wanted it on top instead). It baked for about 30 minutes until it was super bubbly and golden.
It came out beautifully. I honestly probably could have eaten the entire dish. The cheeses, notably the cottage cheese made it so creamy and good. It reminded me of a delicious baked mac and cheese but this version is so much healthier because of the spaghetti squash.
If you’re looking for a lower carb lunch or side dish that still tastes delicious, you should try this one.