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spaghetti squash and greens casserole

squash and greens casserole gluten free

The notes app on my phone is very organized with a title for each note, which I don’t think is a surprise based on my personality. We recently did a ‘True Colours’ personality test in one of my classes, and the results indicated that I am undoubtedly a ‘gold’ with some ‘blue’ attributes. What this boils down to is that I’m thorough, detail-oriented, punctual, and a good planner, while also being compassionate and empathetic. There’s a lot more to it than that, but it’s a very enlightening test that helps you to see why you interact with people and situations a certain way. It also demonstrates how the strengths and weaknesses of each colour can complement one another, which is something helpful to keep in mind whether you’re at work, doing group projects, or baffled as to how your partner can leave their laundry in such disarray……

Anyway speaking of notes on my phone: one day out of nowhere I felt a sudden compulsion to make some kind of creamy, cheesy casserole, so I scrambled for my phone and made a note so I wouldn’t forget. I had been trying to think about what to do with this massive spaghetti squash from our CSA, besides the usual bake, scrape and plate. I had been looking at this note on my phone when I thought of a hash brown casserole dish that my aunt often makes for family functions (and I just found out recently it’s my Oma’s recipe, which makes it feel extra special). This squash and greens casserole feels very nostalgic to me because it is my ode to that casserole, but altered for my no-fun lactose intolerant needs.

My Oma’s recipe uses cream of celery soup, sour cream and butter to form the creamy sauce that envelops the hash browns. I figured some full fat goat’s milk yogurt would be a good replacement since it would add lots of body and creaminess. I like that it’s not too rich because we are having an incredibly warm September so far, and I don’t need anything too heavy at dinnertime just yet. Definitely a dish to keep in mind for Thanksgiving if you need a little change-up to your casserole game!

It might be more accurate to call this a squash and ‘pinks’ casserole because I used beet greens with the stems. I fully intended to go out to the garden and grab some rainbow chard, and then was so lazy (it’s truly remarkable) that I just grabbed the beet greens from the fridge instead. The consequence is that the casserole has big streaks of pink in it. Really, who cares? It’s still creamy and cheesy and satisfying, and honestly pretty wholesome as far as casseroles go. Anyway feel free to sub in any greens you’d like, but kale and chard would be good seasonal choices right now.

squash and greens casserole gluten free

squash and greens casserole gluten free

squash and greens casserole gluten free

squash and greens casserole gluten free

squash and greens casserole gluten free

squash and greens casserole gluten free

spaghetti squash and greens casserole (vegetarian, gluten free)

serves 4-6 as a side

860 g spaghetti squash (half of a large one)
olive oil
salt and pepper
1/2 large onion, diced (about 1/2 cup)
1 clove garlic, minced
1/8 – 1/4 teaspoon chili flakes
2 cups loosely packed greens, sliced
1 teaspoon minced each fresh thyme, sage, and rosemary
1 cup goat’s milk yogurt
1/2 teaspoon salt
more pepper
65 g goat cheddar, grated (about 1/2 cup)

Preheat the oven to 400F fan. Scrape the seeds out of the squash, drizzle with oil, and season with salt and pepper. Bake for 30-40 minutes or until tender all the way through. Meanwhile, saute the onion with a splash of oil in a small pan over medium low heat. Cook until soft, 8-10 minutes. Add the garlic and chili flakes and cook for another two minutes. Add the greens and cook until wilted. Add the herbs then remove from the heat. Scrape the squash with a fork until all of the flesh is in shreds, then scrape it into a small casserole dish. Add the onion-greens mixture, yogurt, salt and pepper, and half of the cheese. Stir until well combined, then top with the remaining cheese. Bake for 20 minutes until cheese is golden and bubbling.

Notes:

Feel free to use reuglar yogurt and cheese instead; I use the goat’s milk versions since they don’t seem to bother me the way cow’s milk does.

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