Spaghetti Squash and Chard

Ingredients

• 1 spaghetti squash
• 1 bunch of Swiss chard
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste
• 1/4 cup of grated Parmesan cheese

Directions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash on the prepared baking sheet, cut side up, and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 40 minutes, until the squash is tender.
3. While the squash is baking, prepare the chard. Wash and dry the leaves, then chop into small pieces. Heat the remaining olive oil in a large skillet over medium heat. Add the garlic and chard and cook for 5 minutes, stirring often.
4. When the squash is done, remove from the oven and let cool for a few minutes. Scrape the inside of the squash with a fork to create spaghetti-like strands. Add the squash to the skillet with the chard and stir to combine. Cook for an additional 5 minutes.
5. Season with salt and pepper to taste, then sprinkle with the Parmesan cheese. Serve warm.

Interesting Facts

• Spaghetti squash is a great low-calorie, gluten-free alternative to traditional pasta.
• Swiss chard is packed with vitamins, minerals, and fiber.
• This dish is a great way to get your daily dose of veggies in a delicious and nutritious way!