Twice-Baked Spaghetti Squash with Kale, Feta, and Mozzarella

Directions

Preheat oven to 400F/200C. Cut spaghetti squash in half, scrape out seeds and stringy parts, and place squash on a baking sheet. Brush each squash half with about 1 tsp. olive oil, sprinkle with 1 teaspoon Spike Seasoning , and season with salt and fresh-ground black pepper. Roast the squash about 50-60 minutes, or until it strings apart easily with a fork. While the squash cooks, chop the onion and cut up the kale. If needed, wash the kale leaves in a Salad Spinner , then spin dry. Heat 2 tsp. olive oil in a large non-stick pan with high sides; add the onion and saute until it’s nicely browned. Remove onion to a bowl, add 2 tsp. more olive oil and when it’s hot add the kale all at once and cook, turning over repeatedly, until all the kale is wilted and starting to soften, about 1-2 minutes. Mix together the crumbled Feta, 1/2 cup of the grated Mozzarella, the cottage cheese, and thyme. As soon as it’s done enough to string apart easily, remove the spaghetti squash from the oven, let it cool enough to handle, and then scrape out the spaghetti strings, discarding the skin. Put onions back into the pan with the wilted kale, add the spaghetti strands, and gently combine. Then add the cottage cheese mixture and stir until all ingredients are combined. Spray a rectangular casserole dish with non-stick spray or olive oil. Put the mixture in the casserole dish and spread around so it’s the same thickness everywhere; then top with the other 1/2 cup grated Mozzarella. Bake about 30 minutes, or until the mixture is bubbling and starting to brown on top. Serve hot. This can be frozen and reheated in a microwave or toaster oven. For best results, thaw in the fridge before reheating.