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Spaghetti Squash and Chard Sauté
Spaghetti Squash and Chard Sauté
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Savory spaghetti squash tossed with chard, garlic, herbs, and Parmesan. Perfect vegetarian dish!
Ingredients:
  • One 3 to 4 pound spaghetti squash
  • 3 to 4 tablespoons extra virgin olive oil
  • 1 tablespoon garlic, minced
  • 1/4 teaspoon chili pepper flakes
  • 1 teaspoon fresh rosemary, minced
  • 1/4 cup fresh parsley, chopped
  • 1 large bunch chard, center rib removed, leaves chopped
  • 2 teaspoons apple cider vinegar
  • Salt and pepper to taste
  • 3/4 cup Parmesan cheese, freshly grated
Instructions:
  • To cook the spaghetti squash, preheat the oven to 375°F. Pierce the squash all over with a sharp paring knife, about 12 cuts that are at least an inch deep (this helps release pressure while cooking). Place the squash in a roasting pan and bake for one hour. Let it rest for a few minutes, then cut in half lengthwise. Scoop out and discard the seeds. If the squash is tough to cut, bake it for an additional 15 minutes.
  • Separate the spaghetti squash strands: Gently drag a fork along the flesh of the squash to create long, thin strands. Transfer the strands to a large bowl and keep them aside.
  • In a large sauté pan over medium heat, warm olive oil. Add garlic, chili pepper flakes, and rosemary, sauté for 30 seconds until fragrant without browning the garlic.
  • Toss spaghetti squash in pan with oil and garlic mixture. Add chard and parsley, then continue cooking until chard leaves wilt, a few minutes.
  • Take the pan off the heat and sprinkle vinegar over the dish. Add the grated Parmesan and mix well to coat everything. Season with salt and pepper to your liking.

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