Spaghetti Squash and Chard Sauté

Spaghetti squash, first baked, then shredded and sautéed with chard, garlic, rosemary, and Parmesan. Easy vegetarian side or main!

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated October 02, 2023
Elise Bauer
Spaghetti Squash and Chard Sauté on Simply Recipes
Elise Bauer

Do you ever cook with spaghetti squash?

Spaghetti squash is called such because the cooked flesh shreds into strands like spaghetti. You can use it as a lower carb and gluten-free replacement for spaghetti noodles in many recipes.

Also, it being a winter squash, uncooked and whole, a spaghetti squash will last for months! The squash is very happy baked, shredded, and then tossed in a sauté with garlic, olive oil, and Parmesan. Some chopped greens thrown into the mix make it a meal.

Spaghetti Squash Chard Sauté
Elise Bauer

What types of dishes do you like to make with spaghetti squash? I'd love to hear about them. Please let us know in the comments.

Spaghetti Squash and Chard Sauté

Prep Time 20 mins
Cook Time 80 mins
Total Time 100 mins
Servings 4 to 6 servings

Ingredients

  • 3 to 4 pound spaghetti squash

  • 3 to 4 tablespoons extra virgin olive oil

  • 1 tablespoon garlic, minced

  • 1/4 teaspoon chili pepper flakes

  • 1 teaspoon fresh rosemary, minced

  • 1 large bunch chard, center rib removed, leaves chopped

  • 1/4 cup fresh parsley, chopped

  • 2 teaspoons apple cider vinegar

  • Salt and pepper, to taste

  • 3/4 cup Parmesan cheese, freshly grated

Method

  1. Bake the spaghetti squash:

    Preheat your oven to 375°F. Use a very sharp paring knife and poke the spaghetti squash all over, at least an inch deep, about 12 cuts (this is to prevent the pressure from building up as the squash cooks).

    Elise Bauer
    Elise Bauer

    Place the squash in a roasting pan or rimmed baking sheet and bake in the oven for one hour. Remove from the oven and let rest for a few minutes. Then cut the squash in half, lengthwise. (If the squash is not easy to cut, return it to the oven for another 15 minutes.)

    Scoop out the seeds, discard (or save to roast later - see roasted pumpkin seeds recipe).

  2. Scrape out the spaghetti squash strands:

    Use a fork to scrape the inside flesh of the squash into long thin strands. Place the spaghetti squash strands in a large bowl and set aside.

    Elise Bauer
    Elise Bauer
  3. Heat oil, sauté garlic, chili pepper flakes, rosemary:

    Heat olive oil in a large sauté pan on medium heat. Add the garlic, chili pepper flakes, and rosemary and cook for about 30 seconds, until fragrant. Do not let the garlic brown.

    Elise Bauer
  4. Add spaghetti squash, then chard and parsley:

    Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture. Add the chopped fresh chard leaves and parsley and toss with the spaghetti squash. Cook until the chard leaves have wilted, a few minutes.

    Elise Bauer
    Elise Bauer
  5. Remove from heat and sprinkle on vinegar. Add the grated Parmesan:

    and toss to coat. Add salt and pepper to taste.

    Elise Bauer
    Elise Bauer
Nutrition Facts (per serving)
183 Calories
11g Fat
18g Carbs
6g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 183
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 370mg 16%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 6g
Vitamin C 17mg 86%
Calcium 178mg 14%
Iron 2mg 10%
Potassium 471mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.