Best Spaghetti Squash And Chard Recipes

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

SPAGHETTI SQUASH AND CHARD SAUTÉ

SPAGHETTI SQUASH AND CHARD SAUTÉ image

Categories Vegetable

Yield 4-6

Number Of Ingredients 10

Ingredients

1 3 to 4 lb spaghetti squash
3 to 4 Tbsp olive oil
1 Tbsp minced garlic
1/4 teaspoon chili pepper flakes
1 teaspoon minced fresh rosemary
1/4 cup chopped fresh parsley
1 large bunch of chard, center rib removed, leaves chopped
2 teaspoons apple cider vinegar
Salt and pepper to taste
3/4 cup freshly grated Parmesan cheese

Steps:

1. 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). 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 (or save to roast later - see roasted pumpkin seeds recipe). 2. 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. 3. 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. 4. 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. 5. Remove from heat and sprinkle on vinegar. Add the grated Parmesan and toss to coat. Add salt and pepper to taste.