Hands down, this is the BEST spaghetti squash dish.
I will admit, I pretty much love spaghetti squash in every which way it can be served it up. It’s one of my favorite veggies, and about the only veggie I can truly eat in place of a carb like pasta. I know that my cousin Abby actually prefers spaghetti squash over real spaghetti. I’m not sure I can go that far, because well, real pasta will always be the best, but spaghetti squash is high on my list of favorite foods!
Why is THIS recipe the best though? Because it’s SO simple, SO easy, super healthy, and yet SO freaking good.
AND it’s got a grand total of SEVEN ingredients. Yes, please! Just spaghetti squash, olive oil, garlic, crushed red pepper flakes, swiss chard, parmesan, salt and pepper. Like the most basic ingredients, but I promise, it’s the best. It’s Italian made super healthy…and who wouldn’t be totally down with that.
So you guys! Aside from the pasta, I also have to tell you some random things. Random Gilmore Girls things. I finally finished the new Gilmore Girls, a Year in a Life. It only took from Thanksgiving until now for me to finish, but you have to understand, I practically watch ZERO TV, so really it’s a miracle I ever finished. I somehow even managed to not let the internet spoil the outcome, which was probably one of the hardest things ever since it was EVERYWHERE.
Anyway, I watched all four seasons, and guys, I dunno. I don’t want to spoil it for anyone who has yet to watch, but I’m not sure about the ending. I mean, don’t get me wrong I LOVED every minute of it and want to watch it over and over (read: need more time), but the ending threw me a bit. The good news is that the ending left A LOT to be told, meaning more episodes are a must. I mean, right? Hoping someone high up at Netflix is possibly reading because I SO want more episodes.
You guys are with me, right?
Also, do you think Lorelai and Rory would partake in “Healthy January” I’m kind of thinking it’s just not in them. What would life without doughnuts, pop-tarts, pizza, and burgers be for the Gilmore Girls? Yeah, they could never.
So ahh, anyway. This spaghetti squash! Other than the fact that it’s delicious and healthy, it also includes some of my favorite Italian flavors. Garlic, red pepper flakes and parmesan. I know, that some of you may think the one cup of parmesan is a little indulgent, but when eating all spaghetti squash for dinner, you gotta add the cheese. You just have to!
Although, if any of you vegan eaters are wanting to make this dish, I think subbing this vegan parmesan would be incredible. It will not melt into the pasta like real parmesan, but the flavors it will give are going to be SO GOOD. So if you are at all opposed to cheese, I high recommend going this route. Then this dish would be one hundred percent vegan – cool. cool.
The rest is honestly so simple. Roast your spaghetti squash, cook the olive oil, garlic and crushed red pepper until fragrant and the garlic has caramelized. Add the rainbow chard, the squash and the cheese and toss, toss, toss.
The rainbow chard was a last-minute addition. I’ve been eying it on the grocery store shelf for the last couple of weeks and wracking my brain for a fun way to use it, it’s just so pretty. But for some reason I just could not think of a fun or different way to use it up. I kept thinking about using it in soup, but kind of felt like, “been there done that”. Then, as I was planning this healthy version of Spaghetti Squash Aglio E Olio, I knew that the chard would be the perfect green addition to round out this already veggie packed meal!
If you wanted to add a little protein to the dish, I’d recommend some garlic shrimp or roasted chicken. You could also add lentils for a veggie option!
I am all about all the pasta though…or I mean squash, but I swear this tastes just like pasta. HONEST.
Spaghetti Squash Aglio E Olio with Rainbow Chard.
- 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
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.
And since this is an almost completely veggie meal, we get to eat it all…no sharing necessary. <–yup, for sure.