Spaghetti Squash and Chard Sauté

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

  • 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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  • 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?

    • Sandy S.

      Maybe pork chops or some type of dinner sausage?

  • 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!

  • Sandy S.

    What a nice recipe! Finally got around to making it tonight and it’s all gone! Success! Great way to add some chard to our diets. And, it’s GF! Must say that Eddie’s recipe above for a casserole with spaghetti squash also sounds tempting. Looking forward to trying it, too.


  • Tes

    I love spaghetti squash, I use it just like I would spaghetti, with meatballs and marinara, or my favorite – greek style, toasting parmesan in clarified butter then toss in the squash strands and enjoy! So delicious!

  • Teresa

    Microwave method works well, especially if you’re pressed for time.Toss with melted butter,garlic and thyme to taste and you have a meal

  • Bari

    I make patties out of spaghetti squash – with a bit of flour, egg grated parm, fresh thyme – light fry in veg oil. the same with the swiss chard -chopped up press out liquid-

    • Sandy S.

      Thanks for sharing this. I make similar patties with shreaded zuccini. I also gently steam zuccini shreads and use in place of pasta, which is quite good. Looking forward to using spaghetti squash in the patties!

  • Eddie

    While I have used spaghetti squash in many different ways, my favorite variation is inspired by vegetarian cookbook author Molly Katzen. It’s a casserole of the squash “shreds” tossed with sauteed onions, mushrooms, and garlic, with tomatoes and herbs, stirred together with ricotta and mozarella cheeses, topped with grated parmesan and breadcrumbs. (I usually add some diced red bell pepper into the sauted vegs.) It’s then baked in the oven until hot and the topping crispy…

  • Ann

    Usually have enjoyed Spaghetti Squash hot, with olive oil and spices. Was on a Canival Cruise recently, and they had a cold salad with spaghetti squash cut into chunks with a cinnamon spice. It was delicious.

  • Mary Jo

    Sounds yummy. I met spaghetti squash for the first time in January. I made a very meaty, zesty (packing heat), bolognese sauce and ladled it on top of a pile of baked spaghetti squash (no pasta needed) and the rest is history. I’ve made it a few times since and just tossed the baked squash right into my simmering pot of bolognese and we eat it as a stew, again, without any pasta. It is a nice take on a comfort food classic. I could easily add other veggies to the sauce, maybe even skip the meat, and it would be divine. Who knew veggies in red sauce could be so delish? ps: the hour-in-the-oven method of baking spag squash is so easy – you can forget about it until the timer goes off.

  • Candi Diebel

    I like to stuff spaghetti squash with couscous and pine nuts. Saute celery onions garlic seasoning and mix with shredded squash and cooked couscous. Return to shell for presentation.

  • Louise

    I was thinking of making this dish tonight with one change. Spinach instead of chard. I’ll give it a try. I’ve got nothing to loose

  • NickDixon

    We do it like butternut – cut in half, remove seeds, bake cut side down in a pan coated with olive oil until soft. It roasts and caramelizes and is great “plain” as an oven dinner side dish.

  • Carolie

    Yum! I hadn’t thought to use chard! We cook spaghetti squash, then toss with olive oil, feta (or Parmesan, but we prefer feta!), chopped Kalamata olives, maybe some chopped sundried tomatoes, some chopped garlic, and pile it all in a casserole dish, sprinkle more cheese (feta or Parmesan) on top and bake until everything is hot.

  • L.D.

    I nuke my spaghetti squash in the microwave for around ten minute, I cut it in half and remove the seeds and cook it cut side down. I turn mine into a chili boat and top it with shredded cheese and nuke it again till the cheese melts along with some garlic bread and dip nacho chips in the chili, mmm, mmmm, mmm!

  • Elizabeth Thomas

    I basically use it wherever I might would have spaghetti or glass noodles. So Thai salads, Tom Yum soup, and of course all italian style dishes. Also very good as a salad with sun dried tomatoes, spinach, feta, red onion and a greek style vinaigrette.

  • Jen from MD

    Looks so yummy, I wish our CSA still had winter squashes! We found a recipe for spaghetti squash carbonara that was amazingly good, and perfect for the gluten free members of the family!

  • Judy @Savoring Today

    Love cooking with spaghetti squash and I like your recipe with the Swiss chard. Our favorite way to prepare it is with tomato, basil, and feta, drizzled with extra virgin olive oil — a tasty side dish for just about anything. Can’t wait to try the way you have prepared it here. :)

  • Ivona

    I usually use it just as a substitute for spaghetti as well, but a couple of times I used it to make a sort of cold Asian type salad, tossing it with some cooked shrimp & pork, sliced snow peas, some shredded carrot and whatnot, and dressing it with some toasted sesame oil & soy sauce. I loved it, but my husband doesn’t care for spaghetti squash (on principal, I think), so I hardly ever make it.

  • Kelly

    Going to try that recipe next weekend! My fav spaghetti squash method is to roast chopped peppers, zucchini and cherry tomatoes in olive oil and red wine vinegar, then use this as a sauce for my ‘spaghetti’ along with generous black pepper and parmesan cheese. Try it – you will love it.

  • Eileen willis

    My favorite is to mix in sautéed onion, garlic, tomatoes, feta, sliced black olives and basil. Recipe can be found n Yum!

  • debbie

    Hi; I love using spaghetti squash. I’ve used it with alfredo sauce in addition to regular marina sauce. My picky neighbor loved the Alfredo version & couldn’t believe it wasn’t spaghetti.

  • John DM

    I have spaghetti squash fairly often, but find it simplest to cook in microwave rather than the oven. Depending on size, about a dozen minutes instead of an hour or more in oven.

  • Laura

    I love to saute a variety of vegetables like mushrooms, broccoli, zuchinni, asparagus, carrots, onions, bell pepper–whatever you have on hand. Top the cooked spagetti squash with the sauted vegetables and then pour marinara sauce over all. Sprinkle with a little parm–to die for! A good vegetarian meal, but meat lovers will love it as well.

  • Liz

    I’ve mostly just straight used spaghetti squash as spaghetti – usually with a nice meat sauce. Sometimes though, I combine it with some shredded chicken and Moroccan spices and sautee the whole thing in some olive oil.

  • Katrina @ Warm Vanilla Sugar

    This is absolutely lovely! Awesome side!