Kalyn's Kitchen

Spaghetti Squash and Chard Gratin

Spaghetti Squash and Chard Gratin is a delicious cheesy recipe that’s a great low-carb side dish when spaghetti squash is plentiful! 

PIN Low-Carb Spaghetti Squash and Chard Gratin to make it later.

Spaghetti Squash and Chard Gratin found on KalynsKitchen.com

Many years ago I started writing 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 when I was researching that 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.

What is Spaghetti Squash?

Spaghetti squash is an ingredient you’ll never forget after you’ve tried it once. It’s quite magical, 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 you find in the store.

Spaghetti Squash and Chard Gratin found on KalynsKitchen.com

How to Make Spaghetti Squash and Chard Gratin:

(Scroll down for complete printable recipe.)

  1. 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.
  2. 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.
  3. Then use the sharpest spoon you can find and scrape out the seeds and the slimy material that surrounds them. Throw that away.
  4. 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.)
  5. 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.
  6. Squash is done when it strings apart in strands that look like spaghetti (if you use your imagination.)
  7. 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.
  8. Cook onion a few minutes with Spike Seasoning (affiliate link), dried thyme, and black pepper, 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.
  9. It will cook more in the gratin, so turn off the heat as soon as it looks like this.
  10. Use a large fork to gently mix the shredded spaghetti squash and finely chopped chives or green onions into the chard.
  11. Combine the sour cream, drained cottage cheese curds, Parmesan, and beaten egg and gently mix it into the spaghetti squash/chard mixture.
  12. Press the mixture into a gratin dish and sprinkle on a bit more grated Parmesan, then bake at 400F/200C for 30-35 minutes.
  13. Serve hot and enjoy!

Spaghetti Squash and Chard Gratin found on KalynsKitchen.com

This will keep in the refrigerator for quite a few days and reheats well. And check out my Salute to Swiss Chard for more Swiss Chard ideas!

More Tasty Recipes 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

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Spaghetti Squash and Chard Gratin found on KalynsKitchen.com

Spaghetti Squash and Chard Gratin

Yield 6 servings
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes

Spaghetti Squash and Chard Gratin is a delicious cheesy recipe and this is a fun way to use spaghetti squash!


  • 1 spaghetti squash (see notes)
  • 2 T olive oil, divided
  • 2 tsp. Rosemary Garlic Rub, or any all purpose seasoning that’s good on vegetables
  • 1 small onion, diced small
  • 1/2 tsp. Spike seasoning (optional but good, see notes)
  • 1/2 tsp. dried thyme leaves
  • fresh ground black pepper to taste
  • 1 T minced garlic (or less)
  • 16 oz. chopped chard leaves (see notes)
  • 2 T sliced green onion
  • 1/2 cup sour cream
  • 3/4 cup cottage cheese curds (put the cottage cheese in a fine strainer and rinse with cold water to get the cheese curds)
  • 3/4 cup coarsely grated Parmesan cheese, divided
  • 1 egg, beaten


  1. Preheat oven to 400F/200C.
  2. 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.
  3. 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.
  4. Spray the roasting pan with non-stick spray, Put squash on baking sheet and pour 1/4 cup water around bottom of squash.
  5. 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.
  6. 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.
  7. Heat 1 T olive oil in heavy frying pan, add chopped onions, season with Spike Seasoning (affiliate link), dried thyme, and black pepper, and saute until onion is softened, about 2-3 minutes.
  8. 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.
  9. 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.
  10. Using a large fork, gently mix the chopped chives or green onion and shredded spaghetti squash into the onion/chard mixture.
  11. Combine the sour cream, drained cottage cheese curds, 1/2 cup Parmesan cheese, and beaten egg and mix into the chard/spaghetti squash mixture.
  12. Then put the combined ingredients into the gratin dish, and press down so it’s evenly distributed in the dish. Sprinkle top with 1/4 cup more Parmesan cheese.
  13. Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.


I used a spaghetti squash that was about 2.5 pounds. If you don't have Spike Seasoning (affiliate link), use any all-purpose seasoning that's good on vegetables. You could also use other greens like spinach, collards, or kale. The cooking times might be longer for some greens.

This recipe was created by Kalyn with inspiration from Spaghetti Squash Gratin at Daily Unadventures in Cooking.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 259Total Fat: 15gSaturated Fat: 5.7gUnsaturated Fat: 7gCholesterol: 60mgSodium: 650mgCarbohydrates: 12.8gFiber: 4gSugar: 7.7gProtein: 11g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Spaghetti squash is a high-fiber vegetable that’s perfect for low-carb and low-glycemic diets, and for phase one of the South Beach Diet. I think this Low-Carb Spaghetti Squash and Chard Gratin would taste great with Greek Meatballs.

Find More Recipes Like This One:
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    92 Comments on “Spaghetti Squash and Chard Gratin”

  1. 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!

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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.

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

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

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

  10. 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!

  11. Marla, thanks. Glad you're liking the looks of it.

  12. Kalyn, this spaghetti squash recipe looks amazing. Love the sour cream & cottage cheese in there!

  13. Karen, I love the sound of your version. And so glad to hear you're enjoying the blog, I always love to hear that.

  14. I made this for dinner tonight and it was crazy good! Instead of chard, I used a 10oz package of frozen spinach and added 8 oz. of mushrooms and served it with turkey meatballs on the side. I didn't have the right quantities of cheese so I added a little feta at the end which was really tasty. Thanks for another wonderful recipe. You make following SB really easy, fun and delish! Thank you!!

  15. Yummy! Well, I guess I should explain. I have cooked spaghetti squash in the microwave since I can't cut the darn things. I nuked it for 5 or 6 minutes in a largish bowl with a tea towel covering in case it pops open (and sometimes they do!) It was cooked enough to easily cut open and then I dirzzled the oil and used Season-All and some Magic Seasoning (salt free) by Paul Prudhomme. I then bkaed for 30 minutes. As I shredded the squash, I had a taste. It was sooo good! My DH and I just decided to eat it like that as a side dish to our dinner. The best of both worlds- ease and savory taste. I will follow through with the full recipe next time since we love chard. Thanks for the delicious recipes. 🙂

  16. Kalyn, I just made this today, and I am having the hardest time not eating this ENTIRE RECIPE before my SO gets home! Seriously.

    I had no sour cream, so I subbed nonfat Greek yogurt, and I think it worked very well. Also added a touch of smoked paprika (one of my go-to spices). But that was it. Really, this is a KNOCKOUT.

    * . . . summoning willpower . . .*

    — Anne

  17. Ross I do think all the chard tastes the same, but I love the red chard. Glad you liked it!

    Lisa, thanks! I didn't mind the top photo, but that was my second attempt at a picture!

    Susan, love your changes. I bet Gruyere was fantastic in this!

  18. I made this recipe last week and it was delicious — great flavors and texture. The only changes I made was I used fresh thyme and gruyere instead of parmesan.

  19. If the dish looks that good in the photo you didn't think did it justice . . . wowie! 🙂 Looks beautiful to me. I love both spaghetti squash and chard (well, and gratins), so this is a no-brainer for me. I think you're right that it would be a lovely T-giving dish.

  20. I've never eaten or cooked with either chard or spaghetti squash. This was good! It took a long time to put together. I mean a really long time. But it was worth it. I used red Swiss Chard. I guess they all taste the same? The leftovers are awesome! I have some butternut squash and turkey sausage. I'm going to try those next..