Spaghetti Squash and Chard Sauté

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Do you ever cook with spaghetti squash? My friend Amber recently gave me a big box of CSA vegetables from a local farm, and in it was a ginormous spaghetti squash. I think it was at least 8 pounds, twice the normal size. Spaghetti squash is called such because the cooked flesh shreds into strands like spaghetti. You can use it as a lower carb and gluten-free replacement for spaghetti noodles in many recipes. Also, it being a winter squash, uncooked and whole, a spaghetti squash will last for months. The squash is very happy baked, shredded, and then tossed in a sauté with garlic, olive oil, and Parmesan. Some chopped greens thrown into the mix make it a meal.

What types of dishes do you like to make with spaghetti squash? I’d love to hear about them. Please let us know in the comments.

Spaghetti Squash and Chard Sauté Recipe

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  • Prep time: 20 minutes
  • Cook time: 1 hour, 20 minutes
  • Yield: Serves 4 to 6.

Ingredients

  • 1 3 to 4 lb spaghetti squash
  • 3 to 4 Tbsp olive oil
  • 1 Tbsp minced garlic
  • 1/4  teaspoon chili pepper flakes
  • 1 teaspoon minced fresh rosemary
  • 1/4 cup chopped fresh parsley
  • 1 large bunch of chard, center rib removed, leaves chopped
  • 2 teaspoons apple cider vinegar
  • Salt and pepper to taste
  • 3/4 cup freshly grated Parmesan cheese

Method

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1 Preheat your oven to 375°F. Use a very sharp paring knife and poke the spaghetti squash all over, at least an inch deep, about 12 cuts (this is to prevent the pressure from building up as the squash cooks).  Place the squash in a roasting pan or rimmed baking sheet and bake in the oven for one hour. Remove from the oven and let rest for a few minutes. Then cut the squash in half, lengthwise.  (If the squash is not easy to cut, return it to the oven for another 15 minutes.)  Scoop out the seeds, discard (or save to roast later - see roasted pumpkin seeds recipe).

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2 Use a fork to scrape the inside flesh of the squash into long thin strands. Place the  spaghetti squash strands in a large bowl and set aside.

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3 Heat olive oil in a large sauté pan on medium heat.  Add the garlic, chili pepper flakes, and rosemary and cook for about 30 seconds, until fragrant. Do not let the garlic brown.

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4 Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture.  Add the chopped fresh chard leaves and parsley and toss with the spaghetti squash.  Cook until the chard leaves have wilted, a few minutes.

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5 Remove from heat and sprinkle on vinegar. Add the grated Parmesan and toss to coat. Add salt and pepper to taste.

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Links:

Spaghetti Squash with Butter and Garlic from Jaden of SteamyKitchen.com

Morrocan Spiced Spaghetti Squash from Deb of Smitten Kitchen

Spaghetti Squash with Thai Peanut Sauce from Marla of Family Fresh Cooking

Spaghetti Squash and Chard Sauté on Simply Recipes

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Showing 4 of 43 Comments

  • Tracey L. Sapp

    I love using this squash, it’s an amazing vegetable and a lovely alternative when avoiding pasta. I have cooked it using the microwave and the oven after having slice in half. I like the method you posed in this recipe because the noodles are not soggy. Thanks

  • Jenn

    This was pretty tasty. Mine looked more ‘wet’ than in the picture but used the correct amount of oil? Is it just your photo skills then?

  • Cassie

    This looks amaizing!! I was going to try this recipe in my moms kitchen, but there are 3 men in that house that think a meal isn’t complete without meat. Does anyone have any suggestions of what type of meat would be best with it?

  • Jenny

    We have just finished eating this recipe and it was delicious!! I have never cooked spaghetti squash before today either.
    Thank you for this wonderful recipe!

  • Amber

    I love the addition of apple cider vinegar here. Vinegar pairs so nicely with the somewhat sweet squash. I also like that you tossed the cooked squash in the hot pan–I like my food hot, and often after you’ve pulled all the squash from the rind it has cooled quite a bit. I’ll be trying this recipe!

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