Spaghetti Squash and Chard Sauté

Side DishGluten-FreeVegetarianSpaghetti Squash

Spaghetti squash, first baked, then shredded and sautéed with chard, garlic, rosemary, and Parmesan. Easy vegetarian side or main!

Photography Credit: Elise Bauer

Do you ever cook with spaghetti squash?

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.

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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.

Spaghetti Squash Chard Sauté

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

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


  • One 3 to 4 pound spaghetti squash
  • 3 to 4 tablespoons extra virgin olive oil
  • 1 tablespoon 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


1 Bake the spaghetti squash: 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).

2 Scrape out the spaghetti squash strands: 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.

3 Heat oil, sauté garlic, chili pepper flakes, rosemary: 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.

4 Add spaghetti squash, then chard and parsley: 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.

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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Roasted Spaghetti Squash with Sausage and Kale here on Simply Recipes

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Morrocan Spiced Spaghetti Squash from Deb of Smitten Kitchen

Spaghetti Squash and Chard Sauté on Simply Recipes

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

36 Comments / Reviews

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Did you make it? Rate it!

  1. Mars

    A tip: cut the spag squash into discs instead of long ways when it comes out. Easier to get the seeds out and makes longer strands.

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  2. Mars

    Made this tonight. It was good!! The Parmesan makes a huge difference.


  3. Jenny

    This was amazing! Always looking for good low carb sides. I made this my breakfast by topping some with a few strips of bacon! Thank you!


  4. Ann from Edina

    I didn’t love the cooking method for the squash. I found myself trying to pull seeds out of a roasting hot gourd, burins my hands in the process. As someone else mentioned in the comments, cutting the squash in half, removing the seeds before roasting, and roasting cut side down after brushing lightly with olive oil works better for me. Other than that, the dish was delicious and healthy! Great side or main course


    Show Replies (1)
  5. 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

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