Best 2 Spaghetti Squash And Chard Recipes

Spaghetti squash and chard is a delicious and healthy dish that is perfect for a weeknight meal. The spaghetti squash is roasted until tender and then topped with a mixture of sautéed chard, garlic, and Parmesan cheese. Additionally included in this recipe are three variations on the base recipe:
* **Roasted Butternut Squash with Chard and Hazelnuts:** This variation uses butternut squash instead of spaghetti squash, and adds hazelnuts for a crunchy texture.
* **Spaghetti Squash with Chard and Sausage:** This variation adds sausage to the dish for a heartier meal.
* **Spaghetti Squash with Chard and Roasted Red Peppers:** This variation adds roasted red peppers for a pop of color and flavor.

All of these recipes are easy to make and can be tailored to your own taste preferences. Spaghetti squash and chard is a versatile dish that can be served as a main course or a side dish. It is also a great way to get your daily dose of vegetables. With its unique flavor and texture, spaghetti squash and chard is a dish that is sure to please everyone at the table.

Let's cook with our recipes!

SPAGHETTI SQUASH AGLIO E OLIO WITH RAINBOW CHARD.

Spaghetti Squash Aglio E Olio with Rainbow Chard. image

This recipe is simple healthy and so tasty

Provided by Tieghan Gerard

Categories Main Course

Time 50m

Number Of Ingredients 8

Ingredients

1 large or 2 medium spaghetti squash (halved + seeds removed)
1/3 cup + 1 tablespoon olive oil
kosher salt and pepper
8 cloves garlic (thinly sliced)
1/2-1 teaspoon crushed red pepper flakes
1 bunch rainbow chard (chopped)
1/2 cup fresh parsley (chopped)
1 cup grated parmesan cheese

Steps:

Preheat the oven to 400 degrees F.
Drizzle 1 tablespoon of oil all over the cut sides of the spaghetti squash and sprinkle with salt and pepper. Place cut side up on a baking sheet and roast about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands.
Meanwhile, place a large skillet over medium heat and add the remaining olive oil, garlic, and crushed red peppers flakes. Cook, stirring often for 5-8 minutes or until the garlic is caramelized and fragrant. Stir in the chard and season with salt and pepper. When the squash is done cooking, scrape it into strands and toss it with the garlic oil and 1/4 cup water. Add the parsley and parmesan and toss again to coat.
Divide the pasta among bowls and serve with fresh parsley and parmesan.

Nutrition Facts : Calories 243 kcal, Carbohydrate 17 g, Protein 8 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 331 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SPAGHETTI SQUASH AND CHARD GRATIN

Spaghetti Squash and Chard Gratin image

Spaghetti Squash and Chard Gratin is a delicious cheesy recipe and this is a fun way to use spaghetti squash!

Provided by Kalyn Denny

Categories Side Dishes

Time 1h35m

Number Of Ingredients 14

Ingredients

1 spaghetti squash (see notes)
2 T olive oil, divided
2 tsp. Rosemary Garlic Rub, or any all purpose seasoning that's good on vegetables
1 small onion, diced small
1/2 tsp. Spike seasoning (optional but good, see notes)
1/2 tsp. dried thyme leaves
fresh ground black pepper to taste
1 T minced garlic (or less)
16 oz. chopped chard leaves (see notes)
2 T sliced green onion
1/2 cup sour cream
3/4 cup cottage cheese curds (put the cottage cheese in a fine strainer and rinse with cold water to get the cheese curds)
3/4 cup coarsely grated Parmesan cheese, divided
1 egg, beaten

Steps:

Preheat oven to 400F/200C.
Wash the outside of the spaghetti squash if needed, then cut off the stem and blossom end, stand squash upright, and using a large chef's knife, carefully cut in half lengthwise. Use a sharp spoon to scrape out seeds and the slimy material that surrounds them, and discard.
Rub cut sides of squash with about 1/2 T olive oil for each half, then sprinkle each with 1 tsp. Rosemary Garlic Rub or other seasoning of your choice.
Spray the roasting pan with non-stick spray, Put squash on baking sheet and pour 1/4 cup water around bottom of squash.
Roast squash about 45-50 minutes, or until it separates easy into strands when pulled with a fork. Let squash cool for a few minutes, then shred into spaghetti-like strands.
While squash cooks, wash chard leaves if needed and spin dry or dry with paper towel. In two batches, stack up chard leaves on top of each other and slice into thin ribbons, then turn the cutting the board the other way and slice again into small pieces. Chop onion.
Heat 1 T olive oil in heavy frying pan, add chopped onions, season with Spike Seasoning (affiliate link), dried thyme, and black pepper, and saute until onion is softened, about 2-3 minutes.
Add minced garlic and cook about 1 minute more, then add chopped chard all at once. Cook chard about 1-2 minutes, turning a few times. until it's wilted to about half the size it was. (The chard shouldn't be completely cooked, since it will cook more in the gratin.) Turn off heat.
Put 3/4 cup low fat cottage cheese in a fine strainer and rinse with cold water until only the cheese curds remain, then let drain. Spray a glass or crockery gratin dish with non-stick spray or olive oil.
Using a large fork, gently mix the chopped chives or green onion and shredded spaghetti squash into the onion/chard mixture.
Combine the sour cream, drained cottage cheese curds, 1/2 cup Parmesan cheese, and beaten egg and mix into the chard/spaghetti squash mixture.
Then put the combined ingredients into the gratin dish, and press down so it's evenly distributed in the dish. Sprinkle top with 1/4 cup more Parmesan cheese.
Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.

Nutrition Facts : Calories 259 calories, Carbohydrate 12.8 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 15 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 5.7 grams saturated fat, ServingSize 1, Sodium 650 grams sodium, Sugar 7.7 grams sugar, UnsaturatedFat 7 grams unsaturated fat

Tips:

Choose the right spaghetti squash. Look for a squash that is firm and heavy for its size, with a deep yellow or orange color. Avoid squash that has blemishes or soft spots.
Cook the spaghetti squash properly. The best way to cook spaghetti squash is to roast it in the oven. This will help to caramelize the natural sugars in the squash and give it a slightly sweet flavor. You can also cook spaghetti squash in the microwave, but the texture will be less desirable.
Use a sharp knife to shred the spaghetti squash. A sharp knife will help to create long, thin strands of spaghetti squash. You can also use a fork to shred the squash, but this will result in shorter strands.
Don't overcook the spaghetti squash. Spaghetti squash is best when it is cooked al dente, or slightly firm to the bite. Overcooked spaghetti squash will be mushy and bland.
Add your favorite toppings. Spaghetti squash is a versatile dish that can be topped with a variety of ingredients. Some popular toppings include marinara sauce, pesto, cheese, vegetables, and meat.

Conclusion:

Spaghetti squash is a delicious and healthy alternative to traditional pasta. It is low in calories and carbohydrates, and it is a good source of fiber and vitamins. Spaghetti squash is also a versatile dish that can be topped with a variety of ingredients. With a little creativity, you can create a spaghetti squash dish that the whole family will enjoy.