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Garlic Chard Spaghetti Squash

What you need: 

1 spaghetti squash
1/3 cup olive oil
2 cloves garlic, minced
4 or 5 large green chard leaves, washed (not dried), cut in 3/4" strips
1 medium tomato, cut into chunks
juice and pulp of 1 lemon or lime
2 teaspoons sea salt
2 teaspoons red pepper flakes

What you do: 

1. Preheat oven to 350 degrees F. Cut squash lengthwise, remove seeds and pulp, being careful not to dig into flesh.
2. Place squash facing downward on baking pan and bake for 45 minutes. Remove squash when done, let cool, then gently squeeze the shell to remove the squash threads into a bowl. Set aside.
3. Saute garlic and oil in pan for about 1 minute. Add chard and tomato to pan, quickly toss, then cover for 3 minutes or until chard is withered.
4. Stir in lemon/lime juice and pulp, red pepper flakes and sea salt, sauté until thoroughly combined.
5. Place squash threads in pan and combine all ingredients. Serve immediately.
I believe this recipe would taste just as wonderful if you substituted any other hearty green for the chard, i.e. spinach or kale.

Preparation Time: 
45 min
Cooking Time: 


Just made this for dinner and it was scrumptious. I cut back on the pepper flakes and the lemon and was not disappointed. A keeper for sure.


My whole family loves this. I've made it twice. I serve it with Ethiopian cabbage, carrots and potatoes, and a cold quinoa salad. I disagree that there's too much lemon or too much spice. I think the balance is just right.

The first time I made it I didn't have any tomatoes so I just made it without. Tonight I added the tomatoes and substituted turnip greens for the chard. The greens were awesome. I thought the tomatoes added too much liquid and tamed the otherwise perfect heat of the dish, and I just liked the flavor better without them. Next time I'll leave them out. Overall I really like this recipe. It's definitely in our rotation.


Cooked this tonight for dinner I absolutely loved it. Very simple to make and such great flavor. I made a couple adjustments...
I used collard greens as my hearty green added red onion doubled the garlic (I love garlic), I also added tvp for some added protein and oregano. My boyfriend really enjoyed it as well but he added a little bit of tamari in his. I think I may add some crumbled soy feta on top next time for added texture and flavor.


This is so good.  I used spinach and tomatoes, cut back on the lemon and red pepper - it was still nicely zesty and spicy, but not too overpowering. My fiance doesn't handle spicy too well, so everything has to be milder for him.  We'll definitely be making this again, maybe next time I'll add some mushrooms and peppers.  Thanks!


This sounds really good... I have a spaghetti squash just waiting to be used.  Has anyone tried this with spinach? I think I'll try it that way.  I'll let you know how it turns out!  =)


I've made this recipe twice, and it turned out great both times. I used chard the first time and kale the second, and both worked fine. It was a bit lemony the first time, so the second time I cut down the lemon juice to about 2 tablespoons. I also used only a tablespoon of oil, and that was plenty. I think 1/3 of a cup would have been way too much. Overall, it was a very tasty and healthy meal.


Oooo. Spicy spicy! This should be called spicy garlic chard spaghetti squash. If I ever do this again I'll definitely go with just one tsp. of the red pepper flakes. Way too much heat for this Indiana girl!

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