1 large spaghetti squash (mine was 2.5 pounds)
2 Tablespoon olive oil, divided
2 teaspoons Rosemary Garlic Rub, or any all purpose seasoning that's good on vegetables
1 large onion, diced small
1/2 teaspoon Spike seasoning (optional but good)
1/2 teaspoon dried thyme leaves
fresh ground black pepper to taste
1 Tablespoon minced garlic (or less)
12-16 ounces 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 Tablespoon 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 large egg, beaten
Preheat oven to 400ºF/200ºC.
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 Tablespoon olive oil for each half, then sprinkle each with 1 teaspoon 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.
Heat 1 Tablespoon 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.