·1 large or 2 medium spaghetti squash, halved and seeds removed
·1/3 cup + 1 tablespoon extra virgin olive oil
·kosher salt and pepper
·8 cloves garlic, thinly sliced
·1/2 teaspoon crushed red pepper flakes, or to taste
·1 bunch rainbow chard, chopped
·1/2 cup fresh parsley, chopped
·1 cup grated parmesan cheese
Preheat the oven to 400°F. Drizzle 1 tablespoon olive oil over the cut sides of the spaghetti squash and sprinkle with salt and pepper. Place cut side up on a baking sheet and bake for about 30-45 minutes, or until squash is just tender enough to scrape into strands. Meanwhile, place a large skillet over medium heat and add remaining olive oil, garlic, and crushed red peppers flakes. Cook, stirring often for 5-8 minutes, or until garlic is caramelized and fragrant. Stir in the chard and season with salt and pepper. Once 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 pasta among bowls and serve with fresh parsley and parmesan. Enjoy!
The vegetables are so fresh and keep so much longer than those bought at the supermarket. It's all delicious but some of our favourites are the lettuce mix, spinach and the peppers and courgettes. As for the tomatoes they are so sweet.
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