Spaghetti Squash with Swiss Chard & Tomato

I’m a real fan of spaghetti squash. I even defended my favorite squash on Twitter.

It truly is one of my favorite squashes. I bake it up and use it in place of pasta all the time. I have layered it in a baked pasta dish with excellent results. I enjoy it even on it’s own as a side dish. I just like the stuff.

I came across a recipe for Swiss chard and tomato sauce served over pasta. I had a spaghetti squash sitting on my counter begging to be eaten and so this is what I decided to use it in.

Such beautiful bright green Swiss chard made this dish spectacular.

Swiss Chard

5.0 from 1 reviews
Spaghetti Squash with Swiss Chard & Tomato
  • 1 medium spaghetti squash,
  • baked
  • 1 tablespoon olive oil
  • ½ onion, chopped finely
  • 1 clove garlic, minced
  • 1 lb Swiss chard, stems removed and finely sliced
  • ½ cup red wine, white wine, or vegetable stock (I used red wine)
  • 1 cup canned diced tomatoes, with juice
  • 1 teaspoon red pepper flakes
  • 1 tablespoon pine nuts, toasted (optional)
  • Salt and pepper
  1. In a large skillet heat olive oil over medium heat.
  2. Add onion and saute for a couple minutes.
  3. Add garlic and saute a few more minutes.
  4. Add chopped chard and toss to coat.
  5. Pour in the wine or stock and stir.
  6. Once the chard begins to wilt, add in the tomatoes, red pepper flakes and pine nuts.
  7. Bring to a simmer for just a couple minutes. Do not overcook. You want the chard just wilted.
  8. Serve over cooked spaghetti squash.
Spaghetti Squash with Swiss Chard and Tomatoes

I like this recipe a lot. It’s got a great bite to it. I think next time I might add some white kidney beans or something to it to boost up the protein. Gotta love your leafy greens though. This is nice because it’s not a starch heavy dish. I’ve been eating a lot of pasta the last couple weeks and I’m trying not to eat a ton of starch so this is a nice alternative.


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