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Spaghetti Squash and Chard

Rated as 4 out of 5 Stars

"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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1 h 35 m servings 201
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Per Serving: 201 calories; 13.2 19.8 4.9 4 229 Full nutrition

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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.

This is tasty, but beware of the red pepper flakes! Too much, for us, but otherwise, a tasty side dish or light lunch. All the flavor of a pasta dish, but without the carbs. Thanks for postin...