It’s fully sweater weather. Which I’m excited about, and not only because its arrival gave me an excuse to gift myself a couple of new cold-weather wardrobe items. I’m so ready for some food with heft. I’m talking about food that comforts – warms you from the inside out. Just like this gratin.
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Winter Delight – Kale and Spaghetti Squash Gratin Recipe
- Total Time: 80 minutes
- Yield: 4 servings 1x
Description
This Kale and Spaghetti Squash Gratin is a comforting winter dish that combines tender spaghetti squash with a creamy kale and cheese filling, topped with a golden Parmesan crust.
Ingredients
- 1 small spaghetti squash, ~2 lbs (900 g)
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) olive oil
- 1 large onion, cut into 1/2 inch dice
- 4 cups (960 ml) baby kale or 1 large bunch kale of your choice
- 2 tbsp (30 ml) flour
- 1 1/4 cups (300 ml) half-and-half
- 1 cup (240 ml) grated Gruyère cheese
- Salt and pepper to taste
- 1/4 cup (60 ml) grated Parmesan cheese
Instructions
- Preheat the oven to 375ºF.
- Cut the spaghetti squash in half and place each half, cut side down, on a parchment-lined baking tray. Bake for 30 minutes.
- Remove from oven and allow to cool until you can handle it comfortably. Scoop out the seeds and discard them. Use a fork to scrape the squash into strands and set aside.
- In a large skillet, heat the butter and olive oil over medium heat. Add the diced onion and cook for 8-10 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the kale to the skillet and cook for another 5 minutes, until wilted.
- Sprinkle the flour over the kale and onion mixture, stirring to coat. Gradually add the half-and-half, stirring constantly until the mixture thickens, about 3-4 minutes.
- Stir in the Gruyère cheese until melted and smooth. Season with salt and pepper to taste.
- Combine the spaghetti squash strands with the kale mixture and transfer to an 8” round baking dish.
- Sprinkle the top with Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, until the top is golden brown and bubbly.
- Allow to cool for a few minutes before serving.
Notes
- Fills one 8” round baking dish.
- You can substitute Gruyère with Swiss cheese if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 22
- Carbohydrates: 25
- Fiber: 4
- Protein: 10
- Cholesterol: 45
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- Miso-Coconut Noodle Soup
- Loaded Baked Potato Casserole with Broccoli and Cheddar
Frequently Asked Questions
How do I turn spaghetti squash into strands for this gratin?
Cut the squash in half, place each half cut-side down on a parchment-lined baking tray, and bake at 375°F for 30 minutes. Once cool enough to handle, scoop out and discard the seeds, then use a fork to scrape the flesh into strands before folding into the kale mixture.
Can I substitute the Gruyère with another cheese?
Yes — the notes say Swiss cheese works as a direct substitute for the 1 cup of Gruyère. The Parmesan topping stays the same either way. 
How long will leftovers keep and what’s the best way to reheat?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The notes recommend reheating in the oven for best results, which keeps the Parmesan topping from going soggy.
