Hey, folks …hope all of you are doing well on our 30-day challenge. Can you believe we are at day 22? Day 22! Where did that time go? I’m sure if I asked you what food you were missing the most, there would be a variety of answers. But I’m pretty sure that pasta would be on the top of most lists. Hang in there …help is on the way. This spaghetti squash may not be the real deal but it really could do the trick in satisfying those cravings. The Aglio e Olio sauce, which is simply translated to ‘garlic and oil’ sauce, adds a full-bodied flavor to the squash but the addition of rainbow chard takes it right over the top. Why not give it a try?
The most difficult part of prepping for this dish can actually be the cutting of the squash. Place the squash on your cutting board. With a sharp knife, cut the spaghetti squash in half, lengthwise. This will give you the longest spaghetti strands after cooking. If the outer skin is extra tough, this can be a challenge. There is another method that can be used. Score a dotted line down the length of the squash with a fork or the edge of a knife. Then microwave for about five minutes. Once cooled a bit, you should be able to easily cut through the skin.
While the squash is roasting, it’s time to work on that garlic sauce. The sliced garlic is sautéed in the olive oil, along with the optional crushed red pepper, until it is toasty and fragrant. Add the chopped chard and within a few minutes, you’re ready to dress those strands of squash.
You’ll know the squash is done when the edges are a deep golden color and the flesh can be scraped into strands with your fork.
Combine it all really well, then add the chopped parsley and freshly grated parmesan. Of course, you’ll want to have some extra parmesan to top off each serving as you go.
spaghetti squash aglio e olio with rainbow chard
Adapted from Half Baked Harvest
- 1 large or 2 medium spaghetti squash, halved & seeds removed
- 1/3 cup olive oil, plus 1 tablespoon
- kosher salt & freshly ground black pepper
- 8 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 bunch rainbow chard, chopped (stems included)
- 1/2 cup chopped fresh parsley (plus extra for serving)
- 1 cup freshly grated parmesan cheese (plus more for serving)
Preheat oven to 400°F.
Brush 1 tablespoon of oil all over the cut sides of the spaghetti squash. Generously season with salt and pepper. Place cut sides up on a baking sheet and roast about 45 minutes, or until the squash is just tender enough to scrape into strands.
Meanwhile, place a large skillet over medium heat and add the 1/3 cup olive oil, sliced garlic, and crushed red pepper flakes. Cook, stirring often for about 5 minutes until the garlic is caramelized and fragrant. Stir in the chopped swiss chard and saute just until the chard is wilted. Season with salt and pepper, if necessary. Add 1/4 cup water and stir. Remove from heat and set aside.
When the squash is finished cooking, scrape the flesh into strands and toss it with the garlic oil and chard mixture. Add the parsley and parmesan and toss again to coat.
Divide the pasta among bowls and serve with fresh parsley and parmesan.