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

Ingredients

• 1 large spaghetti squash
• 2 T olive oil, divided
• 2 tsp. Spike Seasoning
• Salt and fresh-ground black pepper to taste
• 1 medium onion, chopped small
• 1 large bunch of kale, ribs cut away and discarded and kale leaves chopped
• 3/4 – 1 cup crumbled Feta
• 1/2 cup + 1/2 cup grated Mozzarella, or more
• 1 cup cottage cheese
• 1/2 tsp. dried thyme

Directions

1. Heat the oven to 400F/200C. Halve the spaghetti squash, scoop away the seeds and loose fibers, and set the halves on a baking sheet.
2. Coat each half with about 1 tsp. olive oil. Add 1 teaspoon Spike Seasoning, plus salt and fresh-ground black pepper.
3. Bake the squash for about 50-60 minutes, until a fork pulls the flesh into strands without resistance. If you’d rather use a slow cooker, microwave, or pressure cooker for the squash, cook it that way first and add the seasoning afterward.
4. While the squash is in the oven, chop the onion and prep the kale. Fold the leaves lengthwise, slice out the center ribs, and roughly chop the leaves. Wash the kale if it needs it, then spin it dry in a Salad Spinner; cold water can perk up leaves that are looking a little tired.
5. Warm 2 tsp. olive oil in a large high-sided non-stick pan. Add the onion and cook it until it takes on good color.
6. Transfer the onion to a bowl. Pour 2 tsp. more olive oil into the same pan, and once it’s hot, add all the kale. Cook while turning it often, just until the leaves wilt and begin to soften, about 1-2 minutes. For softer kale, leave it in the pan a few minutes longer.
7. In a bowl, stir together the crumbled Feta, 1/2 cup of the grated Mozzarella, the cottage cheese, and the thyme.
8. When the squash is tender enough to pull into strands, take it out of the oven. Once it’s cool enough to work with, scrape out the spaghetti-like flesh and throw away the skins.
9. Return the onions to the pan with the wilted kale. Add the squash strands and fold everything together gently. Stir in the cottage cheese mixture until it is evenly worked through.
10. Coat a rectangular casserole dish with non-stick spray or olive oil. A 9 x 13 inches dish was used here, but a similar size is fine. Spoon in the squash mixture, spread it into an even layer, and scatter the remaining 1/2 cup grated Mozzarella over the top.
11. Bake for about 30 minutes, until the casserole is bubbling and the top is beginning to brown.
12. Serve hot. Leftovers can be frozen and warmed again in a microwave or toaster oven. For the best texture, thaw in the fridge before reheating.