1small spaghetti squash (2 pounds), cut in half lengthwise, seeds and membrane scooped out
2teaspoonsolive oil or Kerrygold butter
1cupdiced onion
3garlic cloves, minced
1/4teaspoonred pepper flakes
1head swiss chard, leaves and stems separated; stems chopped into 1 inch pieces and leaves cut into bite sized pieces
Salt and pepper to taste
1/2cupwhole milk Greek yogurt
1/2cupkerrygold dubliner cheese, grated
1/2cupParmigiano Reggiano, grated
1/2cupItalian 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.
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!
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