This is my favorite time of year! I love all of the Christmas cheer. Christmas music, tons of baking, holiday parties, cozy evenings by the fireplace, what is there not to love? Colds. I don’t love colds. I have been sick more in the last year having been pregnant then not sleeping with my lil guy, then I had for the past 7 years combined. I have become a little bit fanatic about getting my greens in to help bolster my immune system. Rainbow chard is an excellent source of vitamins K, A, and C, and magnesium, potassium, iron, and dietary fiber. Plus its so pretty, so today I am sharing Spaghetti Squash with Rainbow Chard.
How gorgeous is this rainbow chard? I love the colors! I frequently add rainbow chard to my morning smoothies in order to get some good color in them. To cook rainbow chard is very easy. Get a skillet hot on the stove top. Add some oil & a spice such as red pepper or garlic (or both!), toss in well chopped chard. Cook for about 5 minutes or until chard has wilted and softened. This is a dish that you will want to serve right away. I am not a huge fan of reheated cooked greens. Save this for the last thing that you serve.
Add some pine nuts if you are in need of a good crunch!
Top your dish with grated Parmesan. Parmesan has a salty, nutty taste that nicely balances the fresh vegetable flavors. Plus, it’s the cheese most commonly used over pasta, making this dish almost like a real spaghetti! When you buy Parmesan, make sure you are getting what is called Parmesan Reggiano. By law, Parmasean Reggiano has to be made has to be produced from cows grazing on fresh grass and hay and come from the Parma region in Italy. When you buy anything else, it can have vegetable fillers and be made with subpar ingredients.
- 1 spaghetti squash
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- 1 bunch rainbow chard
- 1/4 cup Parmesan
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half.
- Combine 2 tablespoons of olive oil, salt, and black pepper.
- Brush squash with oil mixture.
- Bake at 400 degrees for 30-45 minutes.
- Chop rainbow chard.
- Add chard to a hot skillet on the stove top with red peppers and 2 tablespoons of olive oil.
- Saute for about 5 minutes or until chard has softened.
- When the squash is finished, scrape out strands of it with a fork.
- Toss with rainbow chard & top with Parmesan.