1 spaghetti squash, cut in half and seeds removed
1 bunch hearty greens (I used kale but chards, spinach or collards work well too), de-stemmed and chopped
1 onion (I used a medium white), diced
2 Tbsp. grape seed oil, separated
1 Tbsp. chopped garlic
1 egg, lightly beaten (or two egg whites)
3-4 Tbsp. sun-dried tomatoes
1/2 cup frozen corn kernels
3/4 cup plain Greek yogurt
3/4 cup cottage cheese (I used 1 %)
1/2 cup + 1/4 cup grated Romano cheese, divided (parmesan works too)
1 tsp. dried thyme
salt and pepper to taste
2-3 Tbsp sliced almonds, to garnish
Preheat oven to 400 F. Cut squash in half, lengthwise. Scrape out seeds. Rub a small amount of grape seed or extra virgin olive oil over the squash halves and sprinkle with a generous pinch of Mrs. Dash (any flavor that you prefer -I used the tomato and basil flavored one) or other seasoning of your choice. Put squash on baking sheet and pour 1/4 cup – 1/2 cup water around bottom of squash. Roast for about 45-50 minutes, or until it separates easy into strands when pulled with a fork. Let cool for a few minutes, then shred into strands.
While the squash is cooking heat a small amount (about 1 TBSP grape seed oil or EVOO in a large skillet. Add onions and saute until they start to soften. Add chopped kale and cook for about 5 minutes or until kale starts to wilt down to about 1/2 it’s original volume. Keep in mind it will cook more in the oven so you don’t need to cook it down completely. Turn off heat and let sit while you prepare the rest.
Combine the remaining ingredients from garlic to the salt and pepper. Mix well, then add the kale/onion mixture and the spaghetti squash strands. Spray a casserole dish with pan spray and spread the mixture in the dish. Top with additional 1/4 cup Romano cheese and almonds.
Bake 30-35 minutes or until mixture is hot and bubbly and cheese is browned on top.