Spaghetti Squash Bake

Nina Marcinowski


  • 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.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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