HEALTHY SQUASH AND KALE CASSEROLE
This veggie-packed, low-calorie casserole uses a combination of full-fat Swiss and Parmesan-and a little goes a long way, cutting down on the fat without sacrificing flavor. Serve with a green salad on the side to round out the meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.
- Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
- Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
Nutrition Facts : Calories 340 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 45 milligrams, Sodium 560 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 13 grams, Sugar 3 grams
ACORN SQUASH WITH KALE AND SAUSAGE
Feel-good food: New research shows the vitamin C in acorn squash may help boost your mood.
Provided by Larraine Perri
Categories Bake Thanksgiving Dinner Sausage Kale Squash Fall Healthy Self Sugar Conscious
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.
ACORN SQUASH AND KALE OVER PENNE
Make and share this Acorn Squash and Kale over Penne recipe from Food.com.
Provided by dicentra
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place squash in a casserole dish with 1/4 cup water.
- Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.
- Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover.
- Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.
Nutrition Facts : Calories 288.2, Fat 6.9, SaturatedFat 2.5, Cholesterol 9.8, Sodium 309.9, Carbohydrate 50.4, Fiber 8.4, Sugar 0.1, Protein 10.9
ACORN SQUASH SOUP WITH KALE
Make and share this Acorn Squash Soup With Kale recipe from Food.com.
Provided by LizzieBug
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan over medium heat, cook the bacon until crisp, stirring occasionally.
- Remove the bacon from pan with a slotted spoon and drain on paper towels.
- Add the onion to the fat left in the pan and cook until softened, 4 to 5 minutes.
- Add the kale to the onions in the pan and cook until wilted, 3 to 4 minutes.
- Add the squash puree to the pan, along with 3 cups of water (more or less water to get the consistency that you want), and bring to a boil.
- Remove from the heat as soon as soup comes to a boil and season with salt and pepper to taste.
- Garnish with drained bacon.
Nutrition Facts : Calories 210.1, Fat 11.7, SaturatedFat 3.7, Cholesterol 15.4, Sodium 617.3, Carbohydrate 23.5, Fiber 6.3, Sugar 6.8, Protein 6.3
ROASTED ACORN SQUASH PASTA WITH KALE AND ALMONDS
The mix of pasta, garlic, olive oil and squash is classic but here we throw in kale and toasted almonds on top for healthy, more complex flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss together squash, garlic, and 1 tablespoon oil and arrange in a single layer; season with salt and pepper. Bake until squash is soft and lightly golden, 20 to 25 minutes, tossing halfway through. Remove garlic from skins and toss with squash.
- Meanwhile, in a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add kale and cook 1 minute. Reserve 1/2 cup pasta water, then drain. Return pasta and kale to pot, add squash mixture and remaining 2 tablespoons oil, and season with salt and pepper. Toss to combine, adding enough pasta water to create a light sauce that coats pasta. Serve topped with almonds.
Nutrition Facts : Calories 530 g, Fat 16 g, Fiber 7 g, Protein 16 g, SaturatedFat 2 g
FARRO WITH ACORN SQUASH AND KALE
Provided by Sean Brock
Categories Side Thanksgiving Vegetarian Kale Squash Fall Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2-4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Melt 1 tablespoon butter in a medium saucepan. Add squash, season lightly with salt and pepper, and toss to coat. Spread out on a rimmed baking sheet. Roast, turning squash every 10 minutes, until tender, 30-35 minutes.
- Cook kale in a large pot of boiling salted water until wilted, about 2 minutes. Transfer to a bowl of ice water to cool; drain.
- Heat oil in a large ovenproof skillet over medium heat. Add farro; toss to coat. Roast in oven until toasted, stirring once, about 6 minutes. Transfer to a bowl; wipe out skillet.
- Melt 2 tablespoons butter in same skillet over medium heat. Add onion and cook, stirring occasionally, until translucent, about 4 minutes. Add garlic; stir until aromatic, about 2 minutes. Add wine; increase heat to high. Stir until almost evaporated, about 2 minutes. Add farro and 1/2 cup warm stock mixture. Stir until almost all liquid is absorbed, about 3 minutes. Continue cooking, adding broth by 1/2 cupfuls and allowing broth to be absorbed between additions, until farro is tender, about 1 hour.
- Add kale, squash, remaining 1 tablespoon butter, and cheese; stir gently until butter and cheese are melted and vegetables are heated through, about 2 minutes. Season to taste with salt and pepper.
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ACORN SQUASH AND KALE OVER PENNE RECIPE | MYRECIPES
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5/5 (2)Total Time 27 minsServings 6Calories 306 per serving
- Place squash in a casserole dish with 1/4 cup water. Cover with plastic wrap. Microwave 7 minutes on HIGH or until tender.
- Heat oil in a Dutch oven over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add kale and broth; cover. Cook 3 minutes, stirring occasionally. Uncover; cook 1 minute. Stir in the salt, pepper, and nutmeg. Stir in squash and pasta, tossing gently. Sprinkle with cheese.
- Andrea's wine pick: The white Sémillon grape's opulent fruit tinged with earthiness picks up both the sweetness of acorn squash and the kick of kale. Look for Peter Lehmann Sémillon, Australia 2001, $
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