SPAGHETTI SQUASH AND CHARD GRATIN
Spaghetti Squash and Chard Gratin is a delicious cheesy recipe and this is a fun way to use spaghetti squash!
Provided by Kalyn Denny
Categories Side Dishes
Time 1h35m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F/200C.
- Wash the outside of the spaghetti squash if needed, then cut off the stem and blossom end, stand squash upright, and using a large chef's knife, carefully cut in half lengthwise. Use a sharp spoon to scrape out seeds and the slimy material that surrounds them, and discard.
- Rub cut sides of squash with about 1/2 T olive oil for each half, then sprinkle each with 1 tsp. Rosemary Garlic Rub or other seasoning of your choice.
- Spray the roasting pan with non-stick spray, Put squash on baking sheet and pour 1/4 cup water around bottom of squash.
- Roast squash about 45-50 minutes, or until it separates easy into strands when pulled with a fork. Let squash cool for a few minutes, then shred into spaghetti-like strands.
- While squash cooks, wash chard leaves if needed and spin dry or dry with paper towel. In two batches, stack up chard leaves on top of each other and slice into thin ribbons, then turn the cutting the board the other way and slice again into small pieces. Chop onion.
- Heat 1 T olive oil in heavy frying pan, add chopped onions, season with Spike Seasoning (affiliate link), dried thyme, and black pepper, and saute until onion is softened, about 2-3 minutes.
- Add minced garlic and cook about 1 minute more, then add chopped chard all at once. Cook chard about 1-2 minutes, turning a few times. until it's wilted to about half the size it was. (The chard shouldn't be completely cooked, since it will cook more in the gratin.) Turn off heat.
- Put 3/4 cup low fat cottage cheese in a fine strainer and rinse with cold water until only the cheese curds remain, then let drain. Spray a glass or crockery gratin dish with non-stick spray or olive oil.
- Using a large fork, gently mix the chopped chives or green onion and shredded spaghetti squash into the onion/chard mixture.
- Combine the sour cream, drained cottage cheese curds, 1/2 cup Parmesan cheese, and beaten egg and mix into the chard/spaghetti squash mixture.
- Then put the combined ingredients into the gratin dish, and press down so it's evenly distributed in the dish. Sprinkle top with 1/4 cup more Parmesan cheese.
- Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.
Nutrition Facts : Calories 259 calories, Carbohydrate 12.8 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 15 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 5.7 grams saturated fat, ServingSize 1, Sodium 650 grams sodium, Sugar 7.7 grams sugar, UnsaturatedFat 7 grams unsaturated fat
SPAGHETTI SQUASH SAUTE
Quick simple side dish that can be served with anything.
Provided by joycekling
Categories Side Dish Vegetables Squash
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
- Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
- Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.
Nutrition Facts : Calories 165.2 calories, Carbohydrate 14.2 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 7.5 g, Sodium 113.4 mg, Sugar 0.8 g
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