Low-Carb Spaghetti Squash and Chard Gratin

Ingredients

• 1 large spaghetti squash
• 1 T + 1 T olive oil
• 2 tsp. Rosemary Garlic Rub, or any all purpose seasoning that's good on vegetables
• 1 large onion, diced small
• 1/2 tsp. Spike seasoning, optional but good
• 1/2 tsp. dried thyme leaves
• Fresh ground black pepper to taste
• 1 T minced garlic, or less
• 12-16 oz. chopped chard leaves
• 2 T finely chopped fresh chives or sliced green onion
• 1/2 cup sour cream
• 3/4 cup cottage cheese curds
• 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin
• 1 egg, beaten

Directions

1. Heat the oven to 400F/200C. If the spaghetti squash needs it, rinse the outside, then trim away the stem and blossom ends. Set the squash on one cut end and, with a large chef’s knife, carefully split it lengthwise. Scoop out the seeds and the slippery pulp around them with a sharp spoon, then discard.
2. Brush the cut surface of each squash half with about 1/2 T olive oil, using 1/2 T for each side. Scatter 1 tsp. Rosemary Garlic Rub, or another vegetable-friendly seasoning you like, over each half.
3. Coat the roasting pan with non-stick spray. Set the squash on the baking sheet, then add 1/4 cup water around the base of the squash.
4. Roast for about 45-50 minutes, until a fork pulls the flesh apart into strands without much effort. Set the squash aside briefly to cool, then scrape it into spaghetti-like pieces.
5. As the squash roasts, rinse the chard leaves if they need it, then spin them dry or pat them with paper towel. Working in two batches, pile the leaves together and cut them into narrow ribbons, then rotate the cutting board and chop across the ribbons into small pieces. Chop the onion.
6. Warm 1 T olive oil in a heavy frying pan. Add the chopped onions, then season them with Spike seasoning, dried thyme, and black pepper. Cook, stirring, until the onion has softened, about 2-3 minutes.
7. Stir in the minced garlic and cook for about 1 minute longer. Add all the chopped chard to the pan. Cook for about 1-2 minutes, turning it several times, until it has wilted down to about half its original volume. It should still have a little life left, since it will continue cooking in the gratin. Turn off the heat.
8. Place 3/4 cup low fat cottage cheese in a fine strainer and rinse under cold water until just the curds are left, then leave them to drain. Coat a glass or crockery gratin dish with non-stick spray or olive oil.
9. With a large fork, lightly fold the chopped chives or green onion and the shredded spaghetti squash into the onion and chard mixture.
10. Mix together the sour cream, drained cottage cheese curds, Parmesan cheese, and beaten egg, then stir that into the chard and spaghetti squash mixture.
11. Transfer everything to the gratin dish and press it gently into an even layer. Finish the top with about 1/4 cup more Parmesan cheese.
12. Bake for about 30-35 minutes, until the gratin is bubbling and the cheese on top has browned. Serve hot.