SPAGHETTI SQUASH AND CHARD

Spaghetti Squash and Chard image

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.

Provided by hallz

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h35m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 19.8 g, Cholesterol 4.4 mg, Fat 13.2 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 2.6 g, Sodium 228.7 mg, Sugar 3.1 g