Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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!
