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Spaghetti Squash and Chard Gratin Recipe

Looking for an easy Spaghetti Squash and Chard Gratin recipe? Learn how to make Spaghetti Squash and Chard Gratin using healthy ingredients.


Submitted by susyq645

Makes 8 servings



This recipe from KalynsKitchen.com. South Beach Diet Phase 1

Recipe Ingredients for Spaghetti Squash and Chard Gratin

2 lb. spaghetti squash
2 T olive oil
2 tsp. Rosemary
1 large onion
1/2 tsp. dried thyme leaves
1 fresh ground black pepper to taste
1 T minced garlic
12 oz. swiss chard
2 T green onion
1/2 cup low fat sour cream
3/4 cup low fat cottage cheese
3/4 cup Parmesan cheese, coarsely grated
1 egg

Recipe Directions for Spaghetti Squash and Chard Gratin

  1. 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.

  2. 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.

  3. Heat 1 T olive oil in heavy frying pan, add chopped onions, season with Spike seasoning, 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.

  4. 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.

  5. 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, 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 about 1/4 cup more Parmesan cheese.

  6. Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.

Categories

Vegetables, Main Dish, Vegetarian

Nutrition Facts
Serving Size 232.2g
Amount Per Serving
Calories
172
Calories from Fat
87
% Daily Value*
Total Fat
9.7g
15%
Saturated Fat
3.8g
19%
Trans Fat
0.0g
Cholesterol
39mg
13%
Sodium
355mg
15%
Potassium
382mg
11%
Total Carbohydrates
13.7g
5%
Dietary Fiber
1.2g
5%
Sugars
1.5g
Protein
9.5g
Vitamin A 57% Vitamin C 29%
Calcium 20% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • High in calcium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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