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spaghetti squash aglio e olio with rainbow chard

Adapted from Half Baked Harvest


Servings 6 to 8 servings

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400°F.
  2. 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.

  3. 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.

  4. 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.

  5. Divide the pasta among bowls and serve with fresh parsley and parmesan.