Spaghetti Squash and Ruby Chard Lasagna
There are so many amazing squash recipes out there; among the tastiest are spaghetti squash recipes, they supplement as pasta so easily! This flavorful dish of Spaghetti Squash and Ruby Chard Lasagna will make you forget about the missing pasta. Spaghetti squash replaces pasta to reduce the carbs; the mushrooms help give this dish a meaty-er texture, sure to please even the staunchest of meat-eaters in your household.
Notes
Other collard greens, such as spinach or kale, can be substituted for the chard.
Serves8
Cooking MethodCasserole
Ingredients
- 1 large spaghetti squash, baked,
- 1 large bunch chard (ruby)
- 2 cloves garlic, thinly sliced
- 4 tablespoons canola oil
- 1 (16-ounce) tub cottage cheese
- 1 pound mozzarella, shredded
- 6 medium crimini mushrooms
- 6 Roma tomatoes, diced
- 1 cup crumbled feta
Instructions
- Preheat oven to 375 degrees F.
- Cut the squash in half, scrape out the seeds, puncture the back with a fork, and bake for 30-40 minutes.
- Allow to cool before pulling a fork through and making “noodles” of the squash. You may want to do this step the day before you make the lasagna.
- Rinse the chard, slice off the stems and slice out the center ribs and set aside; next slice the main leaves into large ribbons -- about 2" wide.
- Heat the oil in a medium skillet, and sauté garlic until golden. Start tossing in the chard ribbons, a handful at a time, until all are wilted. Set aside.
- Add more oil to the pan and sauté the chard ribs until slightly crunchy.
- Turn the oven to 350 degrees F.
- In a 13” x 9” greased pan, add half the spaghetti squash. Cover with a layer of the wilted chard, being certain to unfurl the leaves. The next layer is cottage cheese.
- Repeat the squash and chard layers, topping with sliced mushrooms and then mozzarella.
- Next add the tomatoes, chard stems and crumbled feta to the top of the lasagna. Bake for 30 minutes.
