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.
- 1 medium spaghetti squash,
- 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
- In a large skillet heat olive oil over medium heat.
- Add onion and saute for a couple minutes.
- Add garlic and saute a few more minutes.
- Add chopped chard and toss to coat.
- Pour in the wine or stock and stir.
- Once the chard begins to wilt, add in the tomatoes, red pepper flakes and pine nuts.
- Bring to a simmer for just a couple minutes. Do not overcook. You want the chard just wilted.
- Serve over cooked spaghetti squash.
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.