Spaghetti Squash and Chard Gratin

Directions

Preheat oven to 375°F . In a small bowl, combine mozzarella and Parmesan cheeses; set aside. Season the squash halves with salt, pepper, and red pepper flakes. Place them cut-side down on a baking sheet lined with parchment paper or aluminum foil. Bake for 40 minutes or until tender when pierced with a fork. Remove from oven and let cool slightly before handling. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add chard leaves and cook until wilted, about 3 minutes more. Season with salt and pepper to taste; set aside. Once the squash is cool enough to handle, use a fork to scrape out the strands of spaghetti squash into a large bowl; discard the shells or save for another use . Add the cooked chard mixture to the spaghetti squash strands and mix together until combined; season with additional salt and pepper if desired. Transfer mixture to an 8x8 inch baking dish sprayed lightly with cooking spray or oiled lightly with olive oil or butter.