1 large cooked spaghetti squash
1 bunch swiss chard
grated rind of 1 lemon
salt, pepper, seasonings to taste
1 cup sour cream
sliced or grated cheese (I used swiss)
Cut the chard into small pieces and shred the spaghetti squash. Mix squash, chard, lemon rind, seasonings, and sour cream. Top with cheese and bake at 400 for 25 minutes.
Many variations are obviously possible, but I'm recording the recipe because it had never occurred to me to make a gratin with spaghetti squash, much less to add chard.