halfbakedharvest4.3
Spaghetti Squash Aglio E Olio with Rainbow Chard.
This recipe is simple healthy and so tasty
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 400 degrees F.
2
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.
3
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.
garlic (thinly sliced)8 cloves
4
Divide the pasta among bowls and serve with fresh parsley and parmesan.
Nutrition Facts
calories
122 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
331 mg
protein Content
8 g
cholesterol Content
14 mg
carbohydrate Content
17 g
saturated Fat Content
4 g
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