Swiss Chard and Spaghetti Squash Gratin

Think you can’t grow a spaghetti squash in a small space? Think again. With dwarf varieties like the Small Wonder, you can grow spaghetti squash just about anywhere that has enough light. Spaghetti squash is a good source of the B-complex vitamins like folates, niacin, and vitamin B-6 (pyridoxine). And it’s a rich source of potassium.

Coming in at 2g of fiber, 1g of protein and 7g net carbs, this delightfully delicious fruit makes a perfect alternative to a heavy pasta meal. Stuffing in its own shell, as in this recipe, makes it look so appealing even the kids will be excited to eat their vegetables. And when you think about the squash, chard, and tomatoes coming out of your very own garden, you’ll be excited too. This recipe celebrates the natural sweetness of spaghetti squash and the earthy richness of Swiss chard, creating a delightful dish that perfectly captures the essence of a garden-fresh meal.

Ingredients:

• 1 medium-sized spaghetti squash, halved and seeds removed

• 1 bunch Swiss chard, stems removed and leaves chopped

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 1/2 cup grated Parmesan cheese

• 1/4 cup pine nuts, toasted

• 1/4 cup fresh basil, chopped

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions:

Bake the squash:

1. Preheat your oven to 400°F (200°C).

2. Place the spaghetti squash halves, cut side down, on a baking sheet. Prick skin all over with a fork. Roast in the preheated oven for 40-50 minutes or until the squash is fork-tender.

3. Once cooked, use a fork to scrape the flesh into spaghetti-like strands and set aside.

Make the filling:

1. In a large skillet, heat olive oil over medium heat. Add finely diced onion and minced garlic, sauté until the onion is translucent.

2. Add chopped Swiss chard leaves and continue cooking until the leaves are wilted. Season with salt and pepper to taste.

3. Stir in cherry tomatoes and cook for an additional 2-3 minutes until the tomatoes are slightly softened.

Assemble and bake the gratin:

1. In a baking dish, combine the spaghetti squash strands with the Swiss chard and tomato mixture.

2. Toss in chopped fresh basil and half of the grated Parmesan cheese, mixing everything together evenly.

3. Sprinkle the remaining Parmesan cheese on top of the mixture.

4. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the edges are bubbling.

5. Once baked, remove the gratin from the oven and let it cool for a few minutes.

Toast the pine nuts:

1. While the gratin is baking, toast pine nuts in a dry skillet over medium heat until they are golden brown and fragrant. Keep an eye on them as they can burn quickly.

2. Garnish with toasted pine nuts before serving. This gratin can be enjoyed as a delicious and hearty side dish or as a light, vegetarian main course.