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Hands down, this is the BEST spaghetti squash dish.

Spaghetti Squash Aglio E Olio with Rainbow Chard | @hbharvest

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.

Spaghetti Squash Aglio E Olio with Rainbow Chard | @hbharvest

Spaghetti Squash Aglio E Olio with Rainbow Chard | @hbharvest

Spaghetti Squash Aglio E Olio with Rainbow Chard | @hbharvest

Spaghetti Squash Aglio E Olio with Rainbow Chard | @hbharvest

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?

Spaghetti Squash Aglio E Olio with Rainbow Chard | @hbharvest

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.


Eat. YUM.

Spaghetti Squash Aglio E Olio with Rainbow Chard | @hbharvest

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 | @hbharvest

Spaghetti Squash Aglio E Olio with Rainbow Chard | @hbharvest

Spaghetti Squash Aglio E Olio with Rainbow Chard.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 Servings
Calories Per Serving: 243 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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.
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Spaghetti Squash Aglio E Olio with Rainbow Chard | @hbharvest

And since this is an almost completely veggie meal, we get to eat it all…no sharing necessary. <–yup, for sure.

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  1. 5 stars
    Made this tonight and it was spectacular! It was our first time making rainbow chard too! Definitely making again!

  2. 5 stars
    We have spaghetti squash 1-2 times a week, so I am always looking for new recipes. This was so good! I tossed in some leftover “beer butt” chicken we made over the weekend, but otherwise made it exactly as the recipe says. My 2 year old devoured it and my husband was again convinced that we were missing out before getting on the spaghetti squash train last year! Thanks for another delicious recipe!

  3. 5 stars
    This recipe is a huge hit in our house. I have modified it just a bit because it was a little too hot for my mother so I substituted ginger for the red peppers. That was delicious. Another time I made it for my in-laws who love heat and I used the red peppers and ginger. It was also delicious and HOT.

  4. 5 stars
    Never ever in my life have I commented on a food blog, even though I’ve been cooking from them for years. This recipe, however, deserves special attention. It was so easy to make. I microwaved the whole squash for 9 minutes (it was huge), before slicing it into thick rings so the strands would be longer like real spaghetti, then roasted. Followed the rest of the recipe, then pan seared some shrimp finished with a squeeze of lemon. Topped with parm. PERFECTION. Served with warm slices of leftover Italian bread. SO MUCH VEG, lean protein, very little oil, and tons of flavor that was more complex than I expected. Made it okay that we had it with a little bit of ‘candy bread’. (Anything that’s not whole grain we call candy bread. lol 🙂 Thank you for this awesomeness! (goes in search of more massive veggie mains….)

  5. 4 stars
    Just finished making this and it was SO good! I ended up adding some lemon and next time will double the rainbow chard as I didn’t have enough for the amount of spaghetti squash. I may have used a giant spaghetti squash though as mine didn’t look like yours lol. This one is a keeper 🙂

  6. I love spaghetti squash and after getting rainbow squash for the first time at a farmers market in Hollywood, this looked like a winning recipe. I added bacon to the garlic and a splash of acv when I put in the chard. Omg! This was so fabulous, and guess what?? I LOVe chard!!!

  7. Hi Tieghan!
    Thank you for inspiring me to cook spaghetti squash for the first time ever! This was spot on and most delicious with a good list of ingredients that were already in my arsenal of weapons!
    I always find it helpful when others post advice about cooking the featured recipe. With that in mind, I have a few comments:
    ~ I noticed someone made an earlier comment about the squash being difficult to cut. I have to confess, I was worried I might lop off a finger. I also enjoy the ‘Love and Lemons” blog and she mentioned roasting the squash whole for a bit to allow it to soften slightly. I think I am going to try that hot tip the next time!
    ~ I did use the stem of my chard. I cut it away from the leaves and let it saute with the garlic, a few minutes ahead of adding the leaves. This gave it time to cook a bit without overcooking the leave and allowed me to waste a little bit less.

    Thank you for always sharing your beautiful aesthetic and delicious creations!

    1. Yes cutting a squash is definitely pretty tough haha! I am so glad you did not cut your finger off though!! I really glad you loved this Heidi! Thank you!

  8. Wow! So happy to have stumbled upon your blog. Such beautiful photos and the recipes seem to have amazing depth of flavor! I can’t wait to try your recipes. Regarding this recipe,would it be okay to make the day before for a dinner party? I am trying to find a recipe that is gluten free, easy to make, pleasing to the eyes, won’t break the bank, and of course delicious!

    1. You and your guests will love this recipe!!…I had some leftover for lunch and it was actually better with all the flavors enhanced! I wished I had more!!!
      I need to make some tonight!!!

    1. Hi! I do use the stems, but not all of them. Just a an inch or 2 down the stem. Let me know if you have other questions. Thanks!

  9. So good! I made this for lunch today and threw a couple of drippy eggs on top for some protein. I’m already looking forward to the leftovers. 🙂 Yum!

  10. This is my first time commenting on this blog, but I made my first recipe from it in September, and have cooked from it almost exclusively ever since! I have LOVED the healthy January posts; I have been trying to eat much healthier and these recipes have helped so much. Normally I give up pretty quickly when I resolve to eat better, largely because the healthy recipes I’ve made in the past tend to be boring. But these have been so delicious, and they have kept me going on my healthy meal plan. I don’t see myself giving up any time soon! I just made this recipe last night, and it was the best one yet–so easy, so healthy, and CRAZY delicious. I will definitely be coming back to this one!

    1. Thank you so much, Chelsea!! SO excited to learn that you are loving my recipes! I will be keeping the healthy recipes coming! 🙂

  11. I made this tonight and added sauteed sliced mushrooms to the final dish. It was a little watery (from the swiss chard?) but the flavors were fantastic! Very good meatless Monday option.

  12. Tieghan, first time commenter, but long time follower! I wanted to let you know I made this last night and it was awesome! I’ve been working hard to eat a bit healthier in the new year and this was a great indulgent treat, but lightened up enough that it fit into my diet plan. I also LOVED how simple it was (more of that, please!). I hope you continue these healthier recipes even after January, because I’d love to keep cooking with you.

    1. SO happy to hear from you (:
      The simplicity is pretty great i have to agree, i am trying to continue them! Thanks so much Wendy!