Description
A delightful and comforting winter gratin.
Ingredients
Scale
- 1 small spaghetti squash, one that weighs ~2 lbs
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 large onion, cut into 1/2 inch dice
- 4 cups baby kale (or 1 large bunch kale of your choice)
- 2 Tbsp flour
- 1 1/4 cups half and half, maybe a bit more
- 1/2 cup Parmigiano-Reggiano, freshly grated
- Salt
- Black pepper
- Cayenne pepper
Instructions
- Preheat the oven to 375ºF
- Cut the spaghetti squash in half, 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.
- Use a spoon to remove the seeds from the squash. Then, using a fork, scrape back and forth, creating long strands of ‘spaghetti.’
- Once each half has been scraped clean, discard the skins and set the bowl of spaghetti squash aside.
- Gently warm the half and half in a small pot on a back burner, keeping an eye on it to be sure it doesn’t boil over.
- In a wide pan, sauté the diced onions in the butter and oil over medium-low heat, until they begin to brown – around 15 minutes.
- Add the kale to the onions and season with salt, pepper and cayenne. Stir to incorporate.
- Once the kale has wilted, sprinkle with the flour and stir well – until the flour is transluscent and sticks to the veggies.
- Using a whisk, slowly incorporate the warm half and half, until it thickens to a sauce.
- Bring to a simmer, stir and if the sauce is gloppy and too thick, add a bit more half and half until it is thinned – it should coat the back of a spoon.
- Add half of the cheese, stir to melt it and turn off the heat.
- Add the squash to this mixture. Stir well to coat and transfer the entire mixture to a baking dish.
- Top with the remaining cheese and place under the broiler for 8-10 minutes, until the cheese is golden brown.
Notes
Fills one 8” round baking dish
- Prep Time: 15 mins
- Cook Time: 65 mins