Spaghetti Squash and Chard

Spaghetti Squash and Chard

by Eduardo Mitchelle 2 years ago
4 (2)
1 hour
201.3 kcal
19.8 g carbs
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Description

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.

Ingredients
  • 1 spaghetti squash, halved and seeded
  • 3 tablespoons olive oil, or more as needed
  • 1 small onion, diced
  • 3 leaves green chard, stems and leaves diced
  • 2 cloves garlic, chopped, or more to taste
  • 1 tablespoon red pepper flakes
  • salt and ground black pepper to taste
  • 2 tomatoes, seeded and diced
  • ¼ cup chopped fresh parsley
  • 3 sprigs fresh thyme, leaves stripped
  • ¼ cup grated Parmesan cheese
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.
  2. 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. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 201.3 kcal
carbohydrates: 19.8 g
protein: 4.9 g
saturated fat: 2.6 g
cholesterol: 4.4 mg
sodium: 228.7 mg
fiber: 2.4 g
sugar: 3.1 g