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Spaghetti Squash and Chard Gratin

Spaghetti Squash and Chard mixed together in a cheesy gratin is a delicious side dish that’s low-carb, Keto, low-glycemic, meatless, gluten-free, and South Beach Diet friendly. Use the Recipes-by-Diet-Type Index to find more recipes like this one.

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Spaghetti Squash and Chard Gratin found on KalynsKitchen.com

Besides writing this blog, I also write about food twice a week for BlogHer.com, and recently I wrote about spaghetti squash. Of course that made me think about cooking some of my own spaghetti squash from the garden.

I found great-sounding spaghetti squash recipes for the BlogHer post, but the one that inspired this Spaghetti Squash and Chard Gratin was Spaghetti Squash Gratin from Daily Unadventures in Cooking. Adding the chard was one of those “wonder how it would work?” experiments, but really liked the combination of spaghetti squash and chard in this cheesy gratin.

Spaghetti squash is an ingredient you’ll never forget after you’ve tried it once. It’s quite magaical, the squash strings apart in a way that makes it look like spaghetti when it’s cooked, and it’s a mild-flavored squash that can get along well with many other flavors.I’ve been growing spaghetti squash for years, and I love to eat it when it’s green like a summer squash, but if you don’t have a garden you’ll have to settle for the ripe spaghetti squash.


The hardest part of this recipe is cutting the spaghetti squash in half. I’ve heard you can cook it whole and then remove the seeds after it’s cooked, but I like to season the inside of the squash before it cooks. Use a big chef’s knife, cut off the stem and blossom end, then stand the squash up and carefully press down to cut in half.


Then use the sharpest spoon you can find and scrape out the seeds and the slimy material that surrounds them. Throw that away.Spray the pan with non-stick spray or olive oil, then rub the cut surface of the squash with olive oil rub and some seasoning. (I used some Rosemary Garlic Rub, but any seasoning that tastes good on vegetables would work.) Pour a little water on the baking sheet before you put the squash in to bake, which helps prevent the bottom of the squash from burning.


Squash is done when it strings apart in strands that look like spaghetti (if you use your imagination.)
While the squash is cooling, chop the onion and chard. I wanted small pieces of chard so it would mix well with the spaghetti squash, so I sliced it thinly one direction, then turned the cutting board and sliced the other direction. Saute onion a few minutes with seasonings, add garlic, then add chard.


It only takes a couple of minutes for the chard to go from the previous photo to this state of being about half wilted. It will cook more in the gratin, so turn off the heat as soon as it looks like this.


Use a large fork to gently mix in the shredded spaghetti squash and finely chopped chives or green onions.


Combine the sour cream, drained cottage cheese curds, Parmesan, and beaten egg and gently mix it into the spaghetti squash/chard mixture.


Press the mixture into a gratin dish and sprinkle on a bit more grated Parmesan, then bake at 400F/200C for 30-35 minutes.


Here’s how it looked when it came out of the oven. I didn’t think this photo showed off the true beauty of the dish, but that didn’t stop me from eating a big plateful of this for lunch. The next day I reheated some leftovers in an individual gratin dish to get the top photo.

Spaghetti Squash and Chard Gratin

(Makes about 6 servings, recipe created by Kalyn with inspiration from Spaghetti Squash Gratin at Daily Unadventures in Cooking.

1 large spaghetti squash (mine was 2.5 lbs)
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 (about 5-6 cups chopped chard, you could also use other greens like spinach, collards, or kale. The cooking times might be longer for some greens.)
2 T finely chopped fresh chives or sliced green onion
1/2 cup low fat sour cream (don’t use fat free)
3/4 cup low fat cottage cheese curds (put the cottage cheese in a fine strainer and rinse with cold water to get the cheese curds)
1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin
1 egg, beaten

Preheat oven to 400F/200C. Wash the outside of the spaghetti squash if needed, then cut off the stem and blossom end, stand squash upright, and using a large chef’s knife, carefully cut in half lengthwise. Use a sharp spoon to scrape out seeds and the slimy material that surrounds them, and discard. Rub cut sides of squash with about 1/2 T olive oil for each half, then sprinkle each with 1 tsp. Rosemary Garlic Rub or other seasoning of your choice. Spray the roasting pan with non-stick spray, Put squash on baking sheet and pour 1/4 cup water around bottom of squash. Roast squash about 45-50 minutes, or until it separates easy into strands when pulled with a fork. Let squash cool for a few minutes, then shred into spaghetti-like strands.

While squash cooks, wash chard leaves if needed and spin dry or dry with paper towel. In two batches, stack up chard leaves on top of each other and slice into thin ribbons, then turn the cutting the board the other way and slice again into small pieces. Chop onion.

Heat 1 T olive oil in heavy frying pan, add chopped onions, season with Spike seasoning, dried thyme, and black pepper, and saute until onion is softened, about 2-3 minutes. Add minced garlic and cook about 1 minute more, then add chopped chard all at once. Cook chard about 1-2 minutes, turning a few times. until it’s wilted to about half the size it was. (The chard shouldn’t be completely cooked, since it will cook more in the gratin.) Turn off heat.

Put 3/4 cup low fat cottage cheese in a fine strainer and rinse with cold water until only the cheese curds remain, then let drain. Spray a glass or crockery gratin dish with non-stick spray or olive oil.

Using a large fork, gently mix the chopped chives or green onion and shredded spaghetti squash into the onion/chard mixture. Combine the sour cream, drained cottage cheese curds, Parmesan cheese, and beaten egg and mix into the chard/spaghetti squash mixture. Then put the combined ingredients into the gratin dish, and press down so it’s evenly distributed in the dish. Sprinkle top with about 1/4 cup more Parmesan cheese.

Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.


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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:

Spaghetti squash is a low-carb vegetable that’s perfect low-carb and low-glycemic diets, and for phase one of the South Beach Diet. I think this would taste great with Greek Meatballs or Balsamic and Onion Pot Roast.

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Tasty Ideas for Spaghetti Squash:
Twice Baked Spaghetti Squash with Pesto and Parmesan ~ Kalyn’s Kitchen

Twice-Baked Spaghetti Squash and Cheese ~ Completely Delicious

Roasted Spaghetti Squash with Mizithra and Browned Butter ~ Kalyn’s Kitchen

Pesto Chicken Stuffed Spaghetti Squash ~ Cookin’ Canuck

Low-Carb Mock Lasagna Spaghetti Squash Casserole ~ Kalyn’s Kitchen

Blogger Disclosures:

Spaghetti Squash and Chard Gratin is my entry for Weekend Herb Blogging, being hosted by Susan from The Well Seasoned cook this week.
Spaghetti Squash and Chard Gratin found on KalynsKitchen.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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90 comments on “Spaghetti Squash and Chard Gratin”

  1. I made a big batch and have been eating this for a meatless meals. It is terrific and very satisfying. Thanks for another great dish!

  2. Jana, thanks for letting me know you liked it!

  3. This looks like a great recipe to add chicken breasts for a one-dish meal. Love the convenience of a one-dish!

  4. I'm guessing you mean pre-cooked diced chicken? I think that would be great in this.

  5. Hi Kalyn – I was a little frustrated by all the comments that said how great the spaghetti squash & swiss chard recipe looks, but very few from folks who made it. I made this recipe today, but used spinach since I didn't have swiss chard. I also sauteed chicken tenderloins with onion, garlic, and adobo for a caribbean flavor, then added the spinach at the very end. THIS WAS AMAZING! My son ate half of it in a single sitting! I was hoping to have leftovers, but it probably won't make it til bedtime. Next time, I think I'll add water chestnuts for a nice crunch. A great dish that is already a family favorite.

  6. I know what you mean; I always like to get feedback from people after they've actually tried a recipe. So glad you liked it with those variations, and I love the sound of your version.

  7. Kalyn I was wondering if any part of this dish can be made ahead of time? I'm considering making this for tomorrow but my brother in law has a small kitchen. Thanks!

  8. The top photo is a dish of this that was leftover, refrigerated over night and then reheated, so I think you could assemble the gratin on Wednesday night, refrigerate, and then cook the next day. I might wait to sprinkle on the Parmesan cheese right when you're going to cook it. It would be best to let it come to room temperature before you cook it.

  9. I've always wanted to try spaghetti squash, but this kind of squash rarely sold on our local market. I'm from Southeast Asia by the way. If I can find one, I'll definitely gonna try you recipe here. Thanks a lot for sharing this.

  10. Mia now I am curious about where spaghetti squash originated. I first remember seeing it here in the 70's, but only in gardens at first. Now it's in every store here when it's in season. Hope you find some!

  11. This looks so good! I am going to have to try this – I love spaghetti squash and am always looking for new ways to use it!

  12. I made this tonight and loved it. (Thanks for your very helpful pics, as always.)

    I used collards (and almost didn't cook them long enough in the onions) but it turned out great and hubby and I both enjoyed the dish.

    As some folks suggested, I did microwave my squash for a few minutes before cutting it. Much easier that way!

    Thanks Kalyn!

  13. So glad that you liked it! I have a big spaghetti squash sitting on my counter so I'm glad you reminded me about that tip with the microwave.

  14. I was looking for a non-tomatoey spaghetti squash recipe and found this and made it tonight (minus the cottage cheese that I didn't have) – it was delicious! I sprinkled on a few panko crumbs for extra crunch too 🙂 Thanks for a great recipe!

  15. Em, glad you enjoyed it!

  16. This tastes and smells amazing! I used some collard and radish greens. I think next time I'll keep the liquid in the cottage cheese to make it a touch creamier. Thanks for sharing!

  17. Hi Kalyn 🙂 I can't wait to try this recipe! i'm on a diet to lower my cholesterol and your website is going to be very helpful!! my husband is allergic to egg yolks though and i was wondering if i could omit the egg or use egg whites instead? thank you very much and please keep coming with the recipes 🙂

  18. I think two egg whites would work just fine in this. Hope you enjoy it.

  19. I think two egg whites instead of one egg would work just fine. Hope you enjoy.

  20. Yum! I will be trying this soon! Spaghetti squash saved us from feeling deprived of Italian food when we switched to low-carb to deal with my husband's diabetes.

  21. Great recipe – and we've been making more and more gratin this year. Love absolutely love chard but I would never think to pair is with squash. We are now seeing more varieties of squash on our market now….so this would be a great lunch dish!

  22. Jamie, so glad you like it!

  23. Sounds delicious and something we can play with. Will be trying it soon.

  24. I made this recipe for Easter lunch using homegrown chard and spaghetti squash. A HUGE hit!! We have several people in the family who are gluten free and another who is vegetarian, so this was the perfect dish. Even my husband, a squash hater, asked if I would make it again. Thank you!

  25. Holly, glad to hear it was such a hit!

  26. You wrote on the recipe 1 T plus 1 T olive oil…. does that mean 2 T (Tablespoons?)

    Or did you mean 1 T plus 1 t?

    Just confirming. It is Dec 1st and I live in Utah — I STILL have Chard growing in my garden and I also have spaghetti squash sitting in my makeshift "cellar" on my back porch.


  27. Yes, it does mean 2 T. I used one tablespoon to rub the squash before I seasoned it, and then 1 T more when I sauteed the chard. If you use a non-stick pan you might be able to get away with a bit less for the sauteeing.

    I still have chard too! Can hardly believe it.

  28. I just found this recipe online and it really got me excited as I had chard growing in the garden and a spaghetti squash waiting in the house. It's fantastic, so delish, what a great recipe and combo. Thank you!

  29. Bethany, so glad you like it!

  30. Thanks, Kalyn– Made this last night for supper and it was delish! I used spinach, as I didn't have any kale. Tasty, and light–but filling. Yummy~~

  31. Colleen, so glad you liked it!

  32. Does anyone know the nutritional breakdown of this recipe?
    I recently had it in my house, and it was a big hit! I would love to know number of calories and carbs and other nutrients per serving.

  33. Of you look under FAQ there is a link for Calorie Count which will calculate it.

  34. Can't seem to Pin your Spaghetti Squash Chard Gratin. Images are not showing up 🙁

    • I just tried and it pinned fine for me. I know Pinterest sometimes has a temporary glitch; it's happened to me where I try to pin and it says no images. Sorry, maybe try later?

  35. Why do you rinse the cottage cheese instead of using it as?

    • Since spaghetti squash is already kind of a wet ingredient, I just worry it will be to wet with the creamy part of the cottage cheese, but you could try without rinsing if you prefer.

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