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Roasted Spaghetti Squash with Greens

posted Sep 15, 2014, 12:42 PM by Rachel Griffin   [ updated Nov 5, 2015, 8:19 AM by Julia Quam ]
Roasted Spaghetti Squash with Greens 

Vegetarian, Good Source of Vitamins A & C, Low Fat, Low Saturated Fat, Low Cholesterol 

Contains Dairy

Yield: Approximately 12 servings 

Ingredients
1 medium spaghetti squash
1 medium bunch Swiss chard (or green of choice)
2 cloves garlic, minced
1 small red onion, sliced
3 tablespoons olive oil, divided
½ teaspoon salt
1 teaspoon pepper
¼ cup shaved Parmesan cheese

Directions
1. Roast the spaghetti squash: preheat oven to 375 F. With a small, sharp knife, prick holes all over the squash. Place on a baking sheet or in a shallow roasting pan and roast until tender, about 1 to 1.5 hours, turning half way through.
2. While the squash is roasting, sauté the greens, onion, and garlic in 1 tablespoon olive oil until fragrant.
3. Remove the squash from the oven and allow to cool. Once it is cool enough, slice in half lengthwise and remove the stringy flesh with a fork.
4. Toss the greens, garlic, and onion with the flesh of the spaghetti squash. Dress with remaining 2 tablespoons of olive oil, salt, pepper, and shaved parmesan cheese. Serve warm.

Nutrition Facts (per serving)
46 calories, 3 g fat, 0.5 g saturated fat, 2 mg cholesterol, 177 mg sodium, 4 g carbohydrates, 2 g fiber, 2 g sugar, 2 g protein, 51% DV of Vitamin A, 15 % DV of Vitamin C, 5% DV of Calcium, 6% DV of Iron
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