Spaghetti Squash Casserole with Roasted Peppers and Chard

It's that time of year, when the days are getting shorter, the nights colder...and some of the best produce makes its appearance at the farmer's market. 'Tis the season of squash and apples (more on the latter later). Acorn, butternut, delicata, pumpkin...all delicious, but there's been one squash missing from my cucurbita repertoire. I've tried spaghetti squash once before, in its well-worn spaghetti alternative incarnation, but the mushy, watery nature of it turned me off. I decided last week, though, that the squash deserved a second chance. Roasted, drained of excess liquid, and mixed into a casserole with tasty chard and roasted peppers, perked up with a healthy dose of smoked paprika and tangy goat cheese, this squash wins on both flavor and texture. I don't know if I'll ever cook spaghetti squash as a replacement for my beloved pasta, but I'll make this casserole again!

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Ingredients

2 medium spaghetti squash (~6-7 cups roasted strands)

1 large sweet bell pepper

2 cups packed Swiss Chard (or spinach)

1 Tbsp olive oil

4 oz fresh goat chevre cheese

1 tsp smoked paprika (sweet paprika is fine too)

Panko bread crumbs (or gluten-free alternative)

freshly grated Parmesan or Pecorino cheese

Olive oil

Directions:

1. Roast spaghetti squash. I roasted mine like this; leave squash whole, prick holes into the skin all over with a small sharp knife. Place squash on a foil-lined baking sheet and roast in 375 degree F oven for 1 hr 20 min, turning squash halfway through. Set aside until cool enough to handle.

2. Scoop out seeds, then pull out flesh with a fork and transfer to a large colander. Allow to drain.

3. Roast pepper by placing over a flame or broiling in oven until blackened and blistered. Place in a small paper bag and secure opening, then set aside until cool enough to handle. Peel, seed, and dice.

4. Roughly chop chard, then briefly saute in a medium saucepan, just until wilted. Remove from heat.

5. In a large mixing bowl, combine squash, chard, peppers, paprika, and crumbled goat cheese. Transfer to a lightly greased 2 quart casserole dish. Top with bread crumbs and grate cheese generously over all.

6. Lightly drizzle olive oil across top of casserole, then bake in a 400 degree F oven until golden on top, about 25-35 min.

Serves 4-5 as a main course, 6-8 as a side dish