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If you’re looking for lightened up comfort food that’s still cheesy, crispy, warm, and well, comforting, this is the guy (or gratin) for you! The fact that it’s a breeze to make – even on a weeknight – is just the icing on the cake.
And now I have cake on the brain. I think we’ll have to do something about that…
But I digress! Let’s talk about this light and lovely swiss chard & spaghetti squash gratin, eh?
It’s a thing of beauty. Even if it doesn’t look that way…
Pretty healthy food can sometimes be the hardest to photograph. And when there’s warm bubbling cheese in your face, you tend to loose focus and just want to dig in. OY!
This gratin is a light but sturdy mix of spaghetti squash, garlicky swiss chard, Kerrygold Dubliner cheese, and a heavy sheet of parmesan. Oh, and bread crumbs! I almost forgot! There is a light but important layer of breadcrumbs that bakes up nice and crispy and just grooves with all the melted cheese like nobodies business.
(Lightened Up) Swiss Chard & Spaghetti Squash Gratin
Ingredients
- 1 small spaghetti squash (2 pounds), cut in half lengthwise, seeds and membrane scooped out
- 2 teaspoons olive oil or Kerrygold butter
- 1 cup diced onion
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 head swiss chard, leaves and stems separated; stems chopped into 1 inch pieces and leaves cut into bite sized pieces
- Salt and pepper to taste
- 1/2 cup whole milk Greek yogurt
- 1/2 cup kerrygold dubliner cheese, grated
- 1/2 cup Parmigiano Reggiano, grated
- 1/2 cup Italian style bread crumbs
Instructions
- To cook your squash - Preheat oven to 375 degrees (F). place squash, cut side down, on a foil lined baking sheet and bake for 45 minutes, or until tender. Once squash is finished cooking, increase oven heat to 400 degrees (F).
- While squash is baking, heat a large skillet over medium heat, add 2 teaspoons olive oil or butter, then add the onions, garlic, red pepper flakes, and chard stems; saute for 4 minutes or until lightly browned. Add chard leaves and cook another 3 minutes. Remove from heat.
- Once squash is cooked and cool enough to safely handle, scoop out (using a fork) flesh into a large bowl. Add sautéed chard mixture; season well with salt and pepper.
- Stir in Greek yogurt, and half of both cheeses.
- Pour mixture into a lightly buttered 2 quart baking dish. Sprinkle the top with remaining cheeses and bread crumbs, and place pan in the oven. Bake at 400 degrees for 25-28 minutes, or until lightly browned. Serve at once!
*This post was supplied with product from Kerrygold. All opinions are, of course, my own.
Made this for dinner tonight along with breaded pork chops. My husband loved it and almost polished the entire dish by himself. Definitely keeping this recipe handy. Thanks!!
Hi Dianne! That makes me so happy to hear 🙂 I’m so glad it tuned out well and was a hit with your husband. xoxo
Oh goodness, this looks delicious! And even something even my squash-hating fiance might enjoy 😉