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Spaghetti Squash Bake

Nina Marcinowski

Ingredients

  • 2 tablespoons butter
  • 2 ½ tablespoons flour
  • 1 teaspoon salt
  • 1 1/3 cups milk
  • 1 cup cook, drained, chopped Swiss chard or spinach
  • ½ teaspoon nutmeg
  • 1 ½ cups cooked spaghetti squash
  • ½ cup cottage cheese or ricotta
  • 2 hard boiled eggs
  • Parmesan cheese

Heat butter, add flour and salt, and stir till smooth. Slowly add milk, stir well till thick. In a separate bowl mix chard, sauce and nutmeg. Pour rest of sauce in a small greased casserole. Layer chard mix, squash,cottage cheese, and egg, sprinkle with Parmesan. Bake at 350° for 30 minutes.