Spaghetti Squash and Chard
"This is great for if you are cutting back on pasta or just trying something different. I came up with this dish for a light dinner but can it be served as a side or served with a salad. I prefer to serve this as a main dish with a light salad on the side. Spaghetti squash is a wonderful ingredient and is versatile with flavors. This dish tastes great with the Parmesan cheese at the end; add more at the table."
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Ingredients1 h 35 m servings 201 cals
Original recipe yields 4 servings
- Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.
- Bake squash in the preheated oven until soft and easily pierced with a knife, 45 minutes to 1 hour. Remove from oven and cool until easily handled, 5 to 10 minutes. Use a fork to scrape insides of squash into spaghetti strands; transfer to a bowl.
- Heat olive oil in a large skillet over medium heat. Add onion and chard stems; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until soft, about 2 minutes. Stir in chard leaves; cook and stir until just wilted, about 3 minutes. Season with red pepper flakes, salt, and black pepper.
- Stir squash, tomatoes, parsley, and thyme into the skillet. Cook and stir until flavors combine, about 5 minutes. Sprinkle Parmesan cheese on top before serving.
- Cook's Notes:
- You can substitute spinach for the green chard.
- You may need to add more olive oil when you add the spaghetti squash to the skillet in step 4.
Per Serving: 201 calories; 13.2 g fat; 19.8 g carbohydrates; 4.9 g protein; 4 mg cholesterol; 229 mg sodium. Full nutrition
ReviewsRead all reviews 2
A good way to add a lot of flavor to the squash, and I love anything that uses swiss chard, we really liked it, just shy of loved it.