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.
1 person made this
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
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Method Prep:30min › Cook:1hr › Extra time:5min › Ready in:1hr35min
Preheat oven to 180 C / Gas 4. Place spaghetti squash cut-side down on a baking tray.
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.
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.
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.