Twice-Baked Spaghetti Squash with Kale, Feta, and Mozzarella
Twice-Baked Spaghetti Squash with Kale, Feta, and Mozzarella is delicious for a low-carb side dish or a Meatless main dish. Use the Diet-Type Index to find more recipes like this one.
I don’t have any kind of clever creative story about how I came up with this Twice-Baked Spaghetti Squash with Kale, Feta, and Mozzarella except for the fact that my local store had organic kale on sale for $.99 a bunch (!) and I went a little crazy buying kale. So then I had to start thinking of ways to use it, and I had a big spaghetti squash on the counter staring me in the face.
Most definitely this is a riff on the Twice-Baked Spaghetti Squash with Pesto and Parmesan that’s been so popular on the blog, but the generous amount of kale makes this feel like a more substantial dish, to me at least. I’d love this for a low-carb side dish but it would also be great for a meatless main dish.
I’m trying to get back on track with Meatless Monday on the weekend so people can make the recipe on Monday, so I’m proud when I manage to do that! But when I don’t manage that you can find lots of Meatless Monday Recipes using the new recipes-by-photo index. (There are plenty of Vegetarian Recipes and Vegan Recipes in the photo index as well.) I also have a very active Meatless Monday Pinterest board with ideas from blogging friends, and feature a weekly recipe for Meatless Monday at BlogHer.com.
Edit: Twice-Baked Spaghetti Squash with Kale, Feta, and Mozzarella was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions).
Roasting is still my favorite way to cook spaghetti squash; brush with olive oil and sprinkle with Spike Seasoning, then cook in a 400F/200C oven for about an hour. (You can also cook the spaghetti squash in a slow cooker, cook it in the microwave, or cook it in a pressure cooker if you prefer.)
While the squash cooks, saute the onions until they’re getting brown and place onions in a bowl. Heat a little more oil, add chopped kale, and saute until it’s barely wilted (or longer if you prefer.) Mix together the crumbled Feta, grated mozzarella, cottage cheese and thyme. When the squash is done, scrape out the “spaghetti” part and discard the skins.
In the large pan where you sauteed the kale, gently stir together the spaghetti squash, kale, and onions. Then mix in the cottage cheese/cheese mixture until it’s well combined. Put the mixture in a baking dish, sprinkle with the other 1/2 cup Mozzarella, and bake at 400F/200C about 30 minutes, or until it’s bubbling and nicely browned on top. Serve hot.
More Tasty Ideas with Spaghetti Squash:
Mediterranean Spaghetti Squash Sauteed with Vegetables and Feta ~ Kalyn’s Kitchen
50 Ways to Cook Spaghetti Squash ~ Aggie’s Kitchen
Vegan Spaghetti Squash and Black Bean Mexican Bowl ~ Kalyn’s Kitchen
Spaghetti Squash Pad Thai ~ A Couple Cooks
Greek Salad Spaghetti Squash Bowl ~ Kalyn’s Kitchen
Spaghetti Squash Noodle Bowl with Lime-Peanut Sauce ~ The First Mess
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Twice-Baked Spaghetti Squash with Kale, Feta, and Mozzarella
Twice-Baked Spaghetti Squash with Kale, Feta, and Mozzarella is delicious for a low-carb side dish or a Meatless main dish.
- 1 large spaghetti squash (at least 4 pounds)
- 2 T olive oil, divided
- 2 tsp. Spike Seasoning (or use another all-purpose seasoning if you don’t have Spike)
- salt and fresh-ground black pepper to taste
- 1 medium onion, chopped small
- 1 large bunch of kale, ribs cut away and discarded and kale leaves chopped
- 3/4 – 1 cup crumbled Feta
- 1/2 cup + 1/2 cup grated Mozzarella (or more)
- 1 cup cottage cheese
- 1/2 tsp. dried thyme
- Preheat oven to 400F/200C. Cut spaghetti squash in half, scrape out seeds and stringy parts, and place squash on a baking sheet.
- Brush each squash half with about 1 tsp. olive oil, sprinkle with 1 teaspoon Spike Seasoning, and season with salt and fresh-ground black pepper.
- Roast the squash about 50-60 minutes, or until it strings apart easily with a fork. (You can also cook the spaghetti squash in a slow cooker, cook it in the microwave, or cook it in a pressure cooker and then season after it’s cooked if you prefer.)
- While the squash cooks, chop the onion and cut up the kale. (Fold lengthwise and cut away the rib part, then coarsely chop the kale leaves.) If needed, wash the kale leaves in a Salad Spinner, then spin dry. (If you use cold water, this will also crisp the kale if it’s getting limp.)
- Heat 2 tsp. olive oil in a large non-stick pan with high sides; add the onion and saute until it’s nicely browned.
- Remove onion to a bowl, add 2 tsp. more olive oil and when it’s hot add the kale all at once and cook, turning over repeatedly, until all the kale is wilted and starting to soften, about 1-2 minutes. (I like the kale with a little chewiness to it; cook a few minutes longer if you prefer it more well done.)
- Mix together the crumbled Feta, 1/2 cup of the grated Mozzarella, the cottage cheese, and thyme.
- As soon as it’s done enough to string apart easily, remove the spaghetti squash from the oven, let it cool enough to handle, and then scrape out the spaghetti strings, discarding the skin.
- Put onions back into the pan with the wilted kale, add the spaghetti strands, and gently combine. Then add the cottage cheese mixture and stir until all ingredients are combined.
- Spray a rectangular casserole dish with non-stick spray or olive oil. (I used a dish that was 9 x 13 inches, but any dish close to that size will work.) Put the mixture in the casserole dish and spread around so it’s the same thickness everywhere; then top with the other 1/2 cup grated Mozzarella.
- Bake about 30 minutes, or until the mixture is bubbling and starting to brown on top.
- Serve hot. This can be frozen and reheated in a microwave or toaster oven. For best results, thaw in the fridge before reheating.
Recipe created by Kalyn.All images and text ©
South Beach Diet / Low-Carb Diet Suggestions:
If you’re making this for the South Beach Diet, they would recommend using low-fat cheese and low-fat cottage cheese. With full-fat cheese, this would be great for any other type of Low-Carb eating plan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.