Spaghetti squash and chard

    Spaghetti squash and chard

    1save
    1hr35min


    1 person made this

    About this recipe: If you are lucky enough to get a spaghetti squash in your veg box - try making this gluten-free dish, packed with chard, tomatoes, fresh herbs and chilli flakes.

    Ingredients
    Serves: 4 

    • 1 spaghetti squash, halved and seeded
    • 3 tablespoons (45 ml) olive oil, or more as needed
    • 1 small onion, diced
    • 3 leaves chard, stems and leaves diced
    • 2 cloves garlic, chopped, or more to taste
    • 1 tablespoon chilli flakes
    • salt and ground black pepper to taste
    • 2 tomatoes, seeded and diced
    • 15g chopped fresh parsley
    • 3 sprigs fresh thyme, leaves stripped
    • 20g grated Parmesan cheese

    Method
    Prep:30min  ›  Cook:1hr  ›  Extra time:5min  ›  Ready in:1hr35min 

    1. Preheat oven to 180 C / Gas 4. Place spaghetti squash cut-side down on a baking tray.
    2. 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.
    3. Heat olive oil in a large pan over medium heat. Add onion and chard stems; cook and stir until softened, 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 chilli flakes, salt and black pepper.
    4. Stir squash, tomatoes, parsley and thyme into the pan. Cook and stir until flavours combine, about 5 minutes. Sprinkle Parmesan cheese on top before serving.

    Note:

    You can substitute spinach for the Swiss chard.

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