There’s no denying it: I love sweets. And I probably eat more of them than the average person. But I believe in balance, and that’s why I’m a big fan of exercise and healthy eating, and it’s why I insist on packing our baked goods with the finest all-natural, local, and organic ingredients.
When it comes to meals, I love seeking out recipes that are both healthy and delicious. I’m always perusing tastespotting for recipes that take advantage of the season’s best produce. That’s why I was thrilled to come across this recipe for spaghetti squash and swiss chard gratin. Though I’m usually partial to butternut and acorn squash, there was something about the way this gratin looked. It instantly reminded me of my favorite dish from when I was little: a spinach, cheese, and noodle casserole that my mom’s friend Bobbi used to make. This recipe was so similar, with its healthy greens surrounded by parmesan, cottage cheese, and sour cream. Except this time it took on a healthy twist: instead of noodles, spaghetti squash!
I made this dish last Friday night for a mini-dinner party, then enjoyed the leftovers all weekend. It was a big hit, and I can’t wait to make it again. And with the substitution of squash for pasta, I can justify an extra brownie for dessert!
Spaghetti Squash and Swiss Chard Gratin
Adapted from this recipe at Kalyn’s Kitchen.
Ingredients:
1 large spaghetti squash (cut it in half lengthwise and scoop out the seeds)
2 Tbl olive oil, divided
1 large onion, diced
salt and fresh ground black pepper to taste
2 cloves garlic, minced
1 bunch chard leaves (about 5-6 cups chopped chard)
2 Tbl chopped green onion
1/2 cup reduced fat sour cream
1/2 cup reduced fat cottage cheese
1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin
1 egg, lightly beaten
Preheat oven to 400F. Rub cut sides of squash with about 1/2 T olive oil for each half, then sprinkle with salt and pepper. Put squash cut-side down on a baking sheet and roast for about 1 hour, or until the insides separate easily 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 and blot with paper towel. In two batches, stack up chard leaves on top of each other and slice into 1” ribbons, then turn the cutting board the other way and slice again, giving you approx 1” square pieces.
Heat 1 T olive oil in heavy frying pan over medium heat. Add the chopped onions and saute for 3-5 minutes. Add the garlic and saute for another minute. Add the chopped chard all at once. Cook chard about 2-3 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 and season with salt and pepper.
In a large bowl, mix the green onion, sour cream, cottage cheese, 1/2 cup Parmesan, and egg. Add the squash and stir with a large fork. Add the onion and chard mixture and stir til combined.
Put the combined ingredients into a baking dish (I used a 9x13 glass casserole dish), and press down so it’s evenly distributed in the dish. Sprinkle top with about 1/4 cup more Parmesan cheese.
Bake about 30-40 minutes, or until the mixture is bubbling and cheese is browned on top.
Enjoy!
-Emily
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