Spaghetti Squash Recipe « Spaghetti Squash and Chard

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

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.
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. 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. 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

• calories201.3
• carbohydrateContent19.8 g
• cholesterolContent4.4 mg
• fatContent13.2 g
• fiberContent2.4 g
• proteinContent4.9 g
• saturatedFatContent2.6 g
• sodiumContent228.7 mg
• sugarContent3.1 g