Spaghetti Squash with Rainbow Chard
This simple recipe is delicious, packed with nutrients and gluten free! It makes the best base for salmon, chicken or shrimp... or you can enjoy it just like we did as a side to any meal.
Watch the video below or scroll down for the full recipe.
Ingredients:
• 2 small spaghetti squash, halved and seeds removed
• 1/3 cup olive oil
• kosher salt and cracked black pepper
• 4 cloves garlic, minced
• 1 tsp crushed red pepper
• 1 bunch rainbow chard, chopped
• 1/2 cup fresh parsley, chopped
• 1 cut grated parmesan cheese
Directions:
• Preheat oven to 400 degrees F
• On the cut side of the spaghetti squash, drizzle with olive oil and sprinkle with salt and pepper
• Place cut side up on a baking dish lined with parchment paper or aluminum foil and bake for 35-45 minutes, until the squash is soft enough to scrape out with fork into strand
• While the squash is baking, heat a large skillet over medium heat and add 2 tbsp olive oil, minced garlic and crushed red pepper
• Stir for 4-6 minutes, or until garlic becomes carmalized
• Add in chopped rainbow chard and season with salt and pepper
• Stir until chard is tender
• When squash is done, scrape into strands and add it to the garlic oil and chard mixture
• Add chopped fresh parsley and parmesan cheese
• Toss
• Divide into bowls
• Garnish with a sprinkle of fresh parsley and parmesan cheese
• Serve warm