Thursday 2 October 2014

Spaghetti Squash and Swiss Chard Casserole

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
1 egg
Cheese for top (aged cheddar, mozzarella)

Cut spaghetti squash in half - bake at 350 degrees F (cut side face down with some water in the pan) until tender - about 30 minutes.  Cool enough that it can be easily handled.  Using a fork, pull the strands of "spaghetti" into a bowl.

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.


  1. Looks delish! I've only ever had spaghetti squash plain (tossed with butter, that sort of thing) - what a great alternative.

    1. I usually eat in with butter and parmesan but have also tried adding toppings right into the "boat" when it's cut in half. But this is the first time I've pulled the strands out and used them in a casserole. I loved it!

  2. Mm, this is making me feel hungry. I'd better go to bed before I'm tempted by a midnight snack!