Spaghetti Squash Aglio E Olio with Rainbow Chard.

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 large or 2 medium spaghetti squash (halved + seeds removed)

1/3 cup + 1 tablespoon olive oil

kosher salt and pepper

8 cloves garlic (thinly sliced)

1/2-1 teaspoon crushed red pepper flakes

1 bunch rainbow chard (chopped)

1/2 cup fresh parsley (chopped)

1 cup grated parmesan cheese

Directions

Preheat the oven to 400 degrees F.

Drizzle 1 tablespoon of oil all over the cut sides of the spaghetti squash and sprinkle with salt and pepper. Place cut side up on a baking sheet and roast about 30 to 45 minutes, or until the squash is just tender enough to scrape into strands.

Meanwhile, place a large skillet over medium heat and add the remaining olive oil, garlic, and crushed red peppers flakes. Cook, stirring often for 5-8 minutes or until the garlic is caramelized and fragrant. Stir in the chard and season with salt and pepper. When the squash is done cooking, scrape it into strands and toss it with the garlic oil and 1/4 cup water. Add the parsley and parmesan and toss again to coat.

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

Notes

Next time would do 3 squash and 2 bunches of chard

Nutrition

• Calories: 122 kcal
• Total Fat: 16 g
• Saturated Fat: 4 g
• Cholesterol: 14 mg
• Sodium: 331 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 8 g