A delicious fall casserole!
4 cups spaghetti squash
1 small red onion, sliced thinly
3 cloves garlic, minced
4 cups (loose packed) swiss chard, chopped
1 1/2 cups ricotta cheese
Cheese for top (aged cheddar, mozzarella)
Saute onion and garlic in some olive oil until softened. Add chard and cook until wilted. Mix the spaghetti squash into the chard mixture and season to taste with salt and pepper.
Beat an egg in a large bowl then add ricotta. Stir together then mix with squash/chard mixture.
Pour into a casserole dish. Top with cheese and bake at 350 degrees F for about 20-25 minutes until top has browned and casserole has puffed up.