Spaghetti Squash Aglio E Olio with Rainbow Chard.
This recipe is simple healthy and so tasty
Servings: 6 Servings
- 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.
Calories: 243kcal | Carbohydrates: 17g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 331mg | Potassium: 534mg | Fiber: 2g | Sugar: 3g | Vitamin A: 14390IU | Vitamin C: 36.5mg | Calcium: 263mg | Iron: 1.6mg