Spaghetti Squash and Chard Tasty Recipes

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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
1/4 cup chopped fresh parsley
3 sprigs fresh thyme, leaves stripped
1/4 cup grated Parmesan cheese

Instructions :

Prep : 30M	Cook : 4M	Ready in : 1H35M

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.