Chard Spaghetti Squash

By Jennifer

6 Person

80 Minutes

0 Calories

Spaghetti squash, first baked, then shredded and sautéed with chard, garlic, rosemary, and Parmesan. Easy vegetarian side or main! Do you ever cook with spaghetti squash? Spaghetti squash is called such because of the cooked flesh shreds into strands like spaghetti. You can use it as a lower-carb and gluten-free replacement for spaghetti noodles in many recipes.

Ingredients

3/4 cup freshly grated Parmesan cheese
Salt and pepper to taste
2 tsp. apple cider vinegar
1 bunch chard, center rib removed, leaves chopped
1/4 cup chopped fresh parsley
1 tsp. minced fresh rosemary
1/4 tsp. chili pepper flakes
1 tbsp. minced garlic
4 tbsp. extra virgin olive oil
3 pounds spaghetti squash

Method

01

Bake the spaghetti squash: Preheat your oven to 375°F. Use a very sharp paring knife and poke the spaghetti squash all over, at least an inch deep, about 12 cuts (this is to prevent the pressure from building up as the squash cooks).
02

Place the squash in a roasting pan or rimmed baking sheet and bake in the oven for one hour. Remove from the oven and let rest for a few minutes. Then cut the squash in half, lengthwise. (If the squash is not easy to cut, return it to the oven for another 15 minutes.) Scoop out the seeds, discard.
03

Scrape out the spaghetti squash strands: Use a fork to scrape the inside flesh of the squash into long thin strands. Place the spaghetti squash strands in a large bowl and set aside.
04

Heat oil, sauté garlic, chili pepper flakes, rosemary: Heat olive oil in a large sauté pan on medium heat. Add the garlic, chili pepper flakes, and rosemary and cook for about 30 seconds, until fragrant. Do not let the garlic brown.
05

Add spaghetti squash, then chard and parsley: Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture. Add the chopped fresh chard leaves and parsley and toss with the spaghetti squash. Cook until the chard leaves have wilted, a few minutes.
06

Remove from heat and sprinkle on vinegar. Add the grated Parmesan and toss to coat. Add salt and pepper to taste.

Related Tags

Dinner Recipes

Healthy Recipes

Easy Dinner Recipes

Spaghetti Squash Recipes

Chard Spaghetti Squash

4.2

( By Jennifer )

01 Information

Grade easy
Serving 6 servings
Prep Time 20 Mins
Cook Time 60 Mins
Total Time 80 Mins

02 Ingredients

3/4 cup freshly grated Parmesan cheese

Salt and pepper to taste

2 tsp. apple cider vinegar

1 bunch chard, center rib removed, leaves chopped

1/4 cup chopped fresh parsley

1 tsp. minced fresh rosemary

1/4 tsp. chili pepper flakes

1 tbsp. minced garlic

4 tbsp. extra virgin olive oil

3 pounds spaghetti squash

03 Method

Step 1

Bake the spaghetti squash: Preheat your oven to 375°F. Use a very sharp paring knife and poke the spaghetti squash all over, at least an inch deep, about 12 cuts (this is to prevent the pressure from building up as the squash cooks).

Step 2

Place the squash in a roasting pan or rimmed baking sheet and bake in the oven for one hour. Remove from the oven and let rest for a few minutes. Then cut the squash in half, lengthwise. (If the squash is not easy to cut, return it to the oven for another 15 minutes.) Scoop out the seeds, discard.

Step 3

Scrape out the spaghetti squash strands: Use a fork to scrape the inside flesh of the squash into long thin strands. Place the spaghetti squash strands in a large bowl and set aside.

Step 4

Heat oil, sauté garlic, chili pepper flakes, rosemary: Heat olive oil in a large sauté pan on medium heat. Add the garlic, chili pepper flakes, and rosemary and cook for about 30 seconds, until fragrant. Do not let the garlic brown.

Step 5

Add spaghetti squash, then chard and parsley: Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture. Add the chopped fresh chard leaves and parsley and toss with the spaghetti squash. Cook until the chard leaves have wilted, a few minutes.

Step 6

Remove from heat and sprinkle on vinegar. Add the grated Parmesan and toss to coat. Add salt and pepper to taste.

04 Author