Hominy Grill's Squash Casserole

This recipe is from the Hominy Grill, a fabulous little restaurant in Charleston, South Carolina. We visited there last summer, had a wonderful late breakfast, and I snatched up a cookbook as we paid our tab (yes, it's autographed by Chef Robert Stehling - aren't you jealous?).

Fairly low in carbs, this has become one of our favorite side dishes. It was a surprise hit when I offered it at our Xmas Eve buffet two weeks ago. Here's the recipe, for those who asked for it. It looks intimidating, but it's easy to put together - read my notes at the end for ways to make it simpler.


Squash Casserole

 2 T. butter

3 zucchini, thinly sliced (about 4 cups)

3 yellow squash, thinly sliced (about 4 cups)

1 cup onion, diced

1/2 cup celery, diced

1 clove garlic, minced

4 eggs, beaten

1 1/2 cups cheddar cheese, grated

1/2 cup parmesan, grated

1 1/2 T. fresh basil, chopped

1 1/2 T. fresh parsley, chopped

1/2 t. hot sauce (Tabasco or Cholula)

1/2 t. salt

1/4 t. black pepper

1/8 t. nutmeg

1/4 t. sugar

3 cups dried breadcrumbs

Preheat the oven to 350. Grease an 8x8 baking dish, dust with crumbs, set aside.

Heat butter in a large skillet over medium-high heat. Add the onion and celery and cook, stirring occasionally, until softened. Add garlic and cook another minute, add squashes and cook until they're tender and browning slightly, about 10 minutes. Set aside to cool.

In a medium bowl, combine the eggs, cheeses, basil, parsley, hot sauce, salt, pepper, nutmeg, and sugar. Set aside.

Pulse 1/3 of the squash mixture in a food processor until it's chunky-smooth. Add to the bowl with the rest of the squash and the egg and cheese mixture and stir to combine.

Pour the mixture into the prepared dish and top with an even coating of breadcrumbs. Bake for 35 to 40 minutes, or until the egg sets and the mixture is puffed slightly.

Serves 6.

My notes:

- I usually don't buy fresh parsley, so I just add a heaping teaspoon of dried parsley instead. I do use fresh basil because that's usually on hand, but you could substitute dried basil, as well. 

- I don't use either nutmeg or sugar in my version.

- For low carb or gluten-free, use crushed chicharrones (pork rinds) in place of breadcrumbs.

- I don't always use the food processor. If you don't want to or don't have one, just roughly mash the squash mixture with a potato masher or fork and it'll turn out just as tasty.

Sausage & Spaghetti Bake

Ingredients

• 1lb Italian sausage
• 1 medium spaghetti squash, halved and seeds removed
• 1 bundle of kale, roughly chopped
• 1 red onion, halved and sliced
• 1 egg
• ⅓ cup chicken broth
• ½ cup canned coconut milk
• 1 garlic clove, minced
• 1 tablespoon garlic powder
• 1 teaspoon tarragon
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground sage

Directions

1. Preheat your oven to 400 degrees.
2. Cut your spaghetti squash in half and use a spoon to remove the seeds and excess threads from your squash. Use some muscle.
3. Place open side down on a baking sheet and bake for about 20-25 minutes or until you can press into your squash and it gives a bit.
4. While your squash bakes, heat up a large pot under medium-high heat and add your Italian sausage. Break up with a wooden spoon or spatula.
5. Once your sausage is cooked through, remove with a slotted spoon and put in a bowl.
6. Keep the extra fat from the meat in the pot, add your minced garlic and add your kale, onions, and chicken broth. Combine.
7. Then add your coconut milk and spices. Cover and let simmer for about 5 minutes.
8. Pull your spaghetti squash out of the oven and dethread with a fork.
9. Once your kale is wilted and onions have begin to become translucent, remove from heat and add your spaghetti squash as well as your egg to the kale/onion mixture. Mix thoroughly.
10. Then add your cooked Italian sausage and mix together.
11. Place the mixed ingredients into a baking dish (or same pot if it’s oven safe) and spread out evenly.
12. Bake 15-20 minutes or until top is slightly browned.
13. Consume!