Cheesy Kale and Mushroom Spaghetti Squash Bake

Packed with veggies and protein! This cheesy kale and mushroom spaghetti squash bake is the perfect combination of flavors for a satisfying, delicious meal!

I am not a huge fan of mushrooms, mostly because of the texture. But mushrooms bring great flavor! I got some mushrooms and kale from a Misfits Market box and I wanted to come up with a great recipe! This is the perfect kale and mushroom recipe if you are looking to put your produce to good use.

I decided I would sauté the mushrooms and combine most of them to a sauce so I could get the flavor throughout the bake! I will explain how I went about this below.

Here Is What You Will Need For This Cheesy Kale And Mushroom Spaghetti Squash Bake:

• Fresh kale
• 1/2 a Red Onion
• White mushrooms
• Spaghetti Squash
• Extra Lean Ground Turkey
• Chicken broth
• 2% cottage cheese, I used Breakstone
• Parmesan Cheese
• Liquid Egg Whites
• Fresh Thyme

To Begin, You Need To Bake The Spaghetti Squash. Here Is How You Prepare The Spaghetti Squash:

1. Preheat your oven to 400 degrees
2. Poke holes in your squash with a fork
3. Microwave for 1-2 minutes
4. Slice the squash in half and scoop out the center and seeds
5. Place the squash with the center facing down on a foil lined baking sheet
6. Spray with cooking spray and bake for 30-45 minutes-it depends how big your squash is
7. When the squash is done baking, take it out and let it cool
8. Using a fork, scrape the inside of the squash, it will look like spaghetti strands
9. This recipe uses 450 grams of spaghetti squash
10. If you have left over make this single serving recipe of mine!

Once the spaghetti squash is prepared, you can start preparing the rest of the ingredients for the bake!

How To Make The Cheesy Kale And Mushroom Spaghetti Squash Bake:

1. Preheat your oven to 350 degrees
2. In a pan, cook your ground turkey until browned, add to a bowl and set aside
3. Chop up your onion and mushrooms
4. Sauté in the pan with cooking spray
5. While these are cooking, in a large pot, over low heat combine a cup of chicken broth and cottage cheese
6. When the veggies are done cooking add half into the cottage cheese sauce, add the parmesan cheese and immersion blend it all
7. Now add the kale to the other half of the veggies (mushrooms and onions) and cook over low heat until the kale is wilted
8. Add the kale sauté, ground turkey, prepared spaghetti squash and fresh thyme into the large pot of sauce
9. Using a rubber spatula, stir and combine
10. Now transfer the ingredients into a pot into a large rectangle baking dish (9×13)
11. In a small bowl add your liquid egg whites and whisk them with a small whisk or fork for 1 minute
12. Pour the egg whites over top of the bake
13. Cover and bake for 45 minutes!
14. Divide and enjoy!

This recipe yields 5 large servings!! It is perfect for a meal prep or to enjoy with the whole family. I like to have this for lunch or dinner with a pita on the side, or you can put it over spaghetti or rice for some extra carbs!!

1 serving is 324 grams: 248 calories / 4 grams of fat / 11.1 grams of carbs / 39.9 grams of protein!

A super cheesy kale and mushroom spaghetti squash baked packed with veggies, protein, and deliciousness!! Make it now and tag me!! Full recipe below: