Spaghetti squash is abundant in the Southern California late summer. This recipe captures the crispness of kale and the nutty flavor of spaghetti squash in a cheesy custard base with hints of sage and savory. Serve it with a baked potato and salad.
- 1 small to medium spaghetti squash
- 1 Tbsp olive oil
- 4 raw kale leaves, finely chopped
- 2 Tbsp butter
- 1/2 c fine onion
- 1 clove garlic, minced
- 1 Tbsp all purpose flour
- 1/2 c milk
- 1 1/2 c cheddar cheese (divided use)
- 1/2 c sour cream
- 3 eggs, lightly beaten
- 1 tsp sage
- 1/2 tsp savory
- 1/2 tsp marjoram
- 1/2 tsp salt
- 1/4 tsp pepper
- Preheat oven to 375 degrees F and butter an 11 x 7 x 2 inch baking dish.
- Cut squash in half and remove seeds. Use the olive oil to generously oil the cut side of the squash. Place face down on a baking sheet or pan. Bake 30 minutes, or until fork tender. (Remove from oven, but leave oven on.)
- Allow to cool until you can handle it. Then remove all the fibrous squash from the shells and measure out about 2 cups for this recipe, saving the rest for another use. Place in a large bowl and add the kale.
- In a small skillet over medium heat, melt the butter. Add onion and garlic. Sauté a few minutes. Stir in flour and combine. Pour in milk and continue to stir until thickened. Remove from burner.
- Stir in one cup of the cheese and all the other remaining ingredients. Use clean hands to thoroughly combine. Transfer to prepared baking dish and smooth top. Scatter the remaining cheese on top.
- Bake about 30 minutes, or until golden brown on top. Allow to stand 10 minutes before slicing and serving.