Spaghetti Squash and Chard recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
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
Nutrition Info
- 201.3 caloriescarbohydrate: 19.8 gcholesterol: 4.4 mgfat: 13.2 gfiber: 2.4 gprotein: 4.9 gsaturatedFat: 2.6 gservingSize: -sodium: 228.7 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Squash and Chard
Directions
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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.