Cheesy Veggie Skillet


The temperatures this week have been a little bit cooler, so I’ve been able to hit my evening runs before dark. Woohoo!  I love this for multiple reasons. Mainly because I get to run a little longer, but also because this is my view for the first half of the run. I love a Midwestern sunset, but I can definitely make do with this one. 🙂

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To go along with the weather getting cooler, can I get an AMEN for the comeback of the Pumpkin Spice Latte? AMEN! 🙂 Normally, I make my own coffee at home and jazz it up with a touch of Homemade Vanilla Syrup, buuuut every now and then I splurge. I let myself have one once a week when I go to Wal-Mart. It helps me cope with the feeling of angst that rushes over when I have to go to that place. 😦

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I always have a hard time deciding what to make the first couple nights after I get groceries. I mean, the possibilities are (semi) endless! But this time I went with warm and creamy Cheesy Veggie Skillet. This is a personal favorite of both Adam and myself. 🙂


Start out by prepping all of your ingredients, that way you’ll be able to roll right along once you get going. Start out by taking 1 medium spaghetti squash and microwaving for about 6 minutes, turn it over, then for 6 more minutes. Once cooled, slice in half lengthwise, scoop out the seeds, and fork out all of the “spaghetti.”

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Now, the veggies. Start with about 2 cups of kale, chopped pretty fine. Follow that with 1 1/2 cup sliced mushrooms and 1 medium onion, thinly sliced.

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Now it’s time for my favorite part, the cheese! Grate about 1/3 cup each of Parmesan and sharp cheddar cheese.

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Mmmk. Most of the hard part is over. 🙂 In a large skillet, heat about 2 TBSP olive oil over med-high heat. Once hot add the onions and mushrooms and a pinch of salt. Cook until they establish a sear and then turn heat down to medium. Once the onions are almost translucent and the mushrooms have softened a bit, remove form pan and set aside.

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In the same pan, heat another 2 TBSP olive oil over medium heat. Add the kale and spaghetti squash. Cook for about 5 minutes, then add about 3/4 cup chicken stock. If you don’t have chicken stock, water would work as well. Cover and let steam for about 5 more minutes, then uncover and let the moisture cook away.

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While your veggies are cooking, you can prep your cheese sauce. Start by melting about 1 1/2 TBSP butter over medium high heat in a small sauce pan. Once melted and bubbly, add 2 TBSP flour.

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Whisk mixture together until combined, and then add 1 1/2 cups milk.

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Keep whisking the mixture as it thickens. If it gets to thick, you can always add more milk. Ya know, adjust as needed. 🙂 Once thickened, add 1 tsp paprika, and the cheddar cheese and whisk together.


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Turn the heat off of the cheese sauce, and back to the veggies! Add the onions and mushrooms to the skillet with the kale and squash. Mix together and heat all of it through. Then top with the cheese sauce and salt and pepper.



Mix together, adding milk if needed. Once together, add about 1 cup of frozen peas.


Top with Parmesan and ta-da! Dinner is served! We ate a chicken breast with ours, but you can serve it up by itself or as a side dish.



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Cheesy Veggie Skillet

1 medium spaghetti squash

2 cups kale, finely chopped

1 medium onion, thinly sliced

1 1/2 cup sliced mushrooms

3/4 cup chicken stock

1/3 cup Parmesan, finely grated

1/3 cup cheddar, grated

1 1/2 TBSP butter

2 TBSP flour

1 1/2 cup milk

1 tsp paprika

1 cup peas

salt and pepper


1. Start by poking holes in your butternut squash, and cooking it in the microwave for about 6 minutes on each side, or until tender. Then prep the kale, onions, and mushrooms and grate your cheeses.

2. Heat 2 TBSP olive oil in a large skillet over med-high heat. Cook onions and mushrooms until they have established a color. Then turn down and let cook until the onions are translucent and the mushrooms have softened. Remove from pan and set aside. In same pan, add 2 TBSP of olive oil and add kale and spaghetti squash. Cook for about 5 minutes and then add about 3/4 cup chicken stock and cover for 5 minutes. Then uncover it and let the chicken stock cook away.

3. While your veggies are going, you can prep your cheese sauce. Start by melting the butter in a saucepan, once melted and bubbly, add 2 TBSP flour and whisk together. next add the milk and continuously whisk until the the mixture thickens. You can add more milk if needed. Once thickened, take off heat and add paprika and cheddar and whisk.

4. Add the onions and mushrooms back into the skillet and combine. Next, add the cheese sauce and salt and pepper. Once all together, stir in the peas. Let heat through and the top with Parmesan. Dinner is served! 🙂


2 responses »

    • I’m not sure on this one, sorry! But other than the vegetables, there is just the cheese sauce. Good protein and calcium. I think that the spaghetti squash alone has about 6 g carbs per 1/4 pound and 30 or so calories. 🙂

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