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Spinach and Squash Casserole


Actor, comedian, improv specialist Kimee Balmilero is with us this week. Kimee has a great spirit and positive energy about her and it's been great to see her grow her craft on TV. She stared in Hawaii 5-0 and now Magnum PI she has been busy. And in this business, if you are getting gigs you are unemployed. I am happy to see her small stage improv showroom is opening back up again which took an abrupt sabbatical due to covid. This multi-talented local girl also is cooking this week with us in the Cooking Hawaiian Style Kitchen making her squash casserole.


  1. Preheat oven to 350degrees
  2. Peel and slice butternut squash
  3. In a microwave safe bowl, soften sliced squash in the microwave for about 15 minutes (You can also steam or saute the squash to soften)
  4. In the meantime, add the cottage cheese, crackers and fines herbes into a mixing bowl
  5. In a baking pan, layer your ingredients:
    1. Squash
    2. Cottage cheese Mix
    3. Spinach
    4. Cottage cheese mix
    5. Spinach
    6. Cottage cheese mix
    7. Shredded cheese mix
    8. Sliced tomatoes
  6. Bake uncovered for 40 minutes or until cheese starts to brown
  7. Rest for 10-15 minutes


SourceKimee Balmilero
Prep time
Cooking time
Total time


Butternut Squash
14 oz
Plain Cottage Cheese
Ritz Crackers (One Sleeve, crumbled in small chunks...not dust.)
Fresh Spinach (stems removed)
Bottle of Fines Herbes (you will need “6 caps full”)
Fresh Tomatoes
Italian Cheese Mix (shredded)
Sharp Cheddar Cheese Mix (shredded)
1 pn
salt (Taste)


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