Spaghetti Squash and Chard Gratin
- 1 large spaghetti squash (mine was 2.5 lbs)
- 1 T + 1 T olive oil
- 2 tsp. Rosemary Garlic Rub, or any all purpose seasoning that's good on vegetables
- 1 large onion, diced small
- 1/2 tsp. Spike seasoning (optional but good)
- 1/2 tsp. dried thyme leaves
- fresh ground black pepper to taste
- 1 T minced garlic (or less)
- 12-16 oz. chopped chard leaves
- 2 T finely chopped fresh chives or sliced green onion
- 1/2 cup low fat sour cream (don't use fat free)
- 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin
- 1 egg, beaten
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Chard, leaves (12 oz.)
- Chives or sliced green onion, fresh (2 T)
- Garlic (1 T)
- Onion, large (1)
- Spaghetti squash, large (1)
- Thyme, dried leaves (1/2 tsp.)
- Cooking & Baking
- Black pepper, fresh ground (1)
- Olive oil (2 T)
- Rosemary garlic rub (2 tsp.)
- Spike seasoning (1/2 tsp.)
- Dairy
- Parmesan cheese plus (1/2 cup)
- Sour cream, low fat (1/2 cup)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published October 8, 2009 (3 years ago).
22 people saved this recipe.
