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.
Recipe by These Things I Love at