Spaghetti Squash Aglio E Olio with Rainbow Chard
You can never have too many side dish recipes, so give Spaghetti Squash Aglio E Olio with Rainbow Chard a try. One serving contains 433 calories, 14g of protein, and 27g of fat. This recipe serves 4. For $3.12 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of red pepper flakes, spaghetti squash, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. 168 people were impressed by this recipe. It is a good option if you're following a gluten free and primal diet. It is brought to you by Half Baked Harvest. From preparation to the plate, this recipe takes about 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is amazing. If you like this recipe, take a look at these similar recipes: Spaghetti Aglio, Olio E Peperoncino (Spaghetti With Garlic, Olive Oil & Chili Peppers), Spaghetti Aglio e Olio, and Spaghetti Aglio e Olio.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 bunch rainbow chard, chopped
1/2 cup fresh parsley, chopped
8 cloves garlic, thinly sliced
kosher salt and pepper
1/3 cup + 1 tablespoon olive oil
1 cup grated parmesan cheese
1/2-1 teaspoon crushed red pepper flakes
1 large or 2 medium spaghetti squash, halved + seeds removed
Equipment:
oven
baking sheet
frying pan
bowl
Cooking instruction summary:
InstructionsPreheat 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.
Step by step:
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.
3. 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.
4. Add the parsley and parmesan and toss again to coat.Divide the pasta among bowls and serve with fresh parsley and parmesan.
Nutrition Information:
covered percent of daily need
