Squash & Kale Casserole

Here's a veggie packed, low calorie casserole that you're going to absolutely LOVE! Every time, I make it, both Aaron and I can't stop saying how goooooood it is!!!! You get a ton of veggies with each bite, you get some protein, and you just get a burst of flavor in your mouth!

I first tried a version of this dish at my in-laws' house. Diane (Aaron's mom) makes the best food. She made this squash casserole as a side dish and I remember getting myself a second helping of this. It was so delicious, I had to get the recipe. Diane got her squash and kale casserole recipe from the Food Network. The next week, I tried making it myself but added my own healthy twists as I usually do. I used Ezekiel bread crumbs instead of Panko bread crumbs. And I used goat cheese instead of swiss and parmesan! Instead of mayonnaise, I used Vegenaise. And it came out aaaammaaaaaazing!

I can’t wait for you to try this recipe!!!

Ingredients:

2 tablespoons avocado oil
1/4 of a medium yellow onion, chopped
6 cups finely chopped kale (about 5 ounces)3/4 cup chopped chicken sausage (I used 3 links of Aidells Habenero & Green Chile)
1 small garlic clove, minced
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 cups of 1/2-inch diced yellow squash (about 8 ounces)
2 cups of 1/2-inch diced zucchini (about 8 ounces)
3 tablespoons Vegenaise

3 tablespoons Sriracha
1.5 cups frozen brown rice, thawed
1/2 cup shredded almond cheese
1/4 cup goat cheese crumbles
1/2 cup Ezekiel bread crumbs
2 large eggs, beaten
Cooking spray

Then the next week, I made it again. That's how much Aaron and I loved it... but then I tweaked it again and it came out even better. I reduced the amount of cheese which made the dish feel much lighter which I preferred. I tried using quinoa instead of brown rice this time. It still came out deeeelicious. The next week, yup, you guessed it, I made the casserole again. We loved it that much! But this time with a few more changes. I reduced the cheese even more, added a vegan substitute for the cheese, cut down the brown rice to half (because fewer carbs is good), added chopped up chicken sausages, and Sriracha! This was the sure winner! It has more protein! It wasn't as heavy since I reduced the cheese and the rice. The Sriracha added a nice little kick. It was way healthier since I was using Ezekial bread (no to Panko Crumbs) and it had a significant reduction in carbs too with only half of the brown rice it called for. Yum, yum, yum, yum, YUM!!! It's not that hard to make. The first time making it was a little challenging but after that first time, you see that you can eyeball the measurements, add more or less cheese, add quinoa or rice (whatever you prefer), add more sausage, add more egg, maybe don't add any bread crumbs... you can make it however you want it. Doing little changes here and there and just listening to how you want to make it is what's so fun about cooking. I go with the flow and cook with love. Anyways, here is my version... my delicious, healthy, seriously amazing Squash and Kale Casserole.

Directions:

1.) Preheat the oven to 400 degrees F.

2.) Heat the avocado oil in a large nonstick skillet over medium heat, add the onions and chopped sausage and cook, stirring occasionally, until onions are just browned and soft, about 5 minutes. (Omit sausage if vegetarian)

3.) Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes.

4.) Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more.

5.) 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.

6.) Remove from the heat and stir in the Vegenaise and Sriracha. Toss the cooked vegetables, brown rice, cheeses, and 1/4 cup of bread crumbs and beaten eggs in a large bowl until mixed.

7.) 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 1/4 cup of ezekiel bread crumbs, 1/4 teaspoon salt and a few grinds of pepper.

8.) Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.

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