I don’t have a picture for you today on two accounts.
First, this week has been dark and cold and dreary and rainy. Natural light has been lacking and I’m never inspired when taking pictures with flash is concerned.
Second, this casserole, while delicious, is not terribly photogenic and I don’t think that any amount of staging would make it so. In fact, if I did manage an attractive photo of this casserole I fear that it would be deceiving. You’d see the gorgeous dish and rush to make your own. Then you’d curl up in puddle of tears and disappointment when you pulled yours from the oven. Attractive, no. Delicious, absolutely. Healthy, yes. Quick, yup, that too.
We can’t all be pageant winners.
Spaghetti Squash Casserole
A quick and simple meal that packs a nutritious punch.
- 2 Spaghetti Squash, cut in half, seeds scooped out and baked at 375 for about 45 minutes or until easily pierced with a fork
- 2 leeks
- 1 bunch green onions
- 1 bunch swiss chard
- 5 cloves of garlic, minced
- 1 cup sour cream
- 1 cup cottage cheese
- 1 cup cheese blend, we like one that has mozzarella, asiago and parmesan
- Salt and pepper to taste
- Scoop out the cooked spaghetti squash innards and place them in a large (seriously big) bowl.
- Chop remaining vegetables – leeks, green onions and chard – and add to the large bowl with the squash.
- Add the garlic, sour cream, and cottage cheese to the big bowl and stir into all the ingredients are well mixed.
- Pour the contents into a 9×13 inch baking pan.
- Sprinkle the cheese on top.
- Bake at 375 until heated through and the cheese is all melty – about 30-40 minutes.
Make it. It’s good. Your toddler may even proclaim, as mine did, that it is “dinner cake.”