Spaghetti Squash with Chard, Walnuts and Chèvre

This spaghetti squash recipe with chard, toasted walnuts, and chèvre is a healthy, low-carb meal perfect for serving with your favorite protein. Video.

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This chef-tested spaghetti squash recipe with chard, walnuts, and chèvre highlights everything we love about this humble winter squash-its golden strands, delicate flavor, and incredible versatility. After years of testing methods for perfectly cooked spaghetti squash (no soggy strands here!), we’ve paired it with a combination that celebrates texture and contrast: silky chard, creamy goat cheese, and crunchy walnuts.

Teresa says: We enjoyed this recipe so much! It was flavorful and comforting. I made it as directed. The spaghetti squash cooking tip was the best! Served with grilled chicken and good conversation. Definitely an addition to the weekly rotation!

Why You’ll Love This Spaghetti Squash Recipe!

The flavor! What I love about this spaghetti squash recipe is its simplicity, yet full flavor. And the texture of the spaghetti squash is perfection.

Pungent garlic, a hint of spice from the red pepper flakes, rich toasty walnuts, and creamy goat cheese all elevate.

When you are looking for a low-carb, lighter vegetable-focused meal, spaghetti squash is a perfect choice!

Ingredients

• Spaghetti squash: Learn the BEST method for how to cook spaghetti squash!
• Swiss chard: You can substitute with kale if desired.
• Toasted walnuts: Add a warm, nutty flavor that contrasts beautifully with the earthy chard and tangy goat cheese.
• Chèvre (goat cheese): Its creamy texture and vibrant flavor complement the dish perfectly.
• Garlic cloves: For an aromatic, savory bite.
• Red pepper flakes: The subtle heat elevates all of the flavors in the dish.

Ways to Elevate

• Chickpeas: For a hearty texture and plant-based protein.
• Tofu bacon: For smoky richness and added protein. Perfect for a vegan dinner!
• Capers: Adds a lovely briny, tangy component.
• Fresh tomatoes: Perfect for transitioning from late summer to early fall when tomatoes are in season.
• Fresh lemon juice. Adds a vibrant, bright flavor that amps up the flavor!

How to Cook Spaghetti Squash

Cooking spaghetti squash is simple once you learn the secret to achieving long, beautiful strands without mush! Instead of slicing the squash lengthwise (which shortens the strands and traps moisture), use a sharp knife to cut the squash into 1-inch rings widthwise on a sturdy cutting board. This follows the natural grain for a perfect, noodle-like texture.

Avoid roasting spaghetti squash cut-side down. This steams the squash and makes it watery. Roasting flat lets the moisture escape and creates that slightly roasted, nutty perfection we love.

Brush both sides of the rings with olive oil and season with salt and pepper. Arrange the rings on a parchment-lined baking sheet and roast at 400°F for 30 minutes. Flip halfway through and roast until tender and lightly caramelized. Let cool, then use a fork to fluff the strands from the peel. You’ll get perfect, golden spaghetti squash every time!

How to make Spaghetti Squash with Chard & Walnuts

1. Roast the spaghetti squash. Follow our method for making perfect spaghetti squash strands. Slicing and roasting the squash in rings creates long strands with the perfect texture.

2. Prep the chard and garlic. While the spaghetti squash roasts, dice the chard stems and cut the chard leaves into thin ribbons. Chop the garlic.

3. Sauté. In a medium skillet, warm olive oil over medium heat. Sauté garlic, chard stems, and red pepper flakes for 5 minutes.

4. Steam. Add the chard ribbons and salt to the pan. Stir for 2 minutes, then add a tablespoon of water and cover. Steam for 2 minutes.

5. Combine. Stir in the roasted spaghetti squash. Once combined, turn off the heat and spoon the goat cheese and toasted walnuts over top (to toast the walnuts, place them in a 350°F oven for 8-10 minutes). Add salt and pepper to taste. Enjoy immediately!

Chef’s Tips & Tricks

1. How to pick out the best spaghetti squash: Look for a firm, heavy squash with matte yellow skin. Avoid ones with green patches, soft spots, or cracks. It should feel hard like a gourd, not glossy or waxy. Smaller squashes have a sweeter flavor and more tender strands, while larger ones are stringier. Choose the size of your squash based on your preference. Give the squash a little knock-it should sound hollow.
2. Slice the spaghetti squash into rings. Cut into rings width-wise, slicing with the grain versus across it-the strands actually grow circular inside the squash. This results in longer, spaghetti-like strands. Besides, the common method of roasting the squash open side down steams the squash instead of caramelizing it. To avoid mushy, watery spaghetti squash, use this method for how to cook spaghetti squash.
3. Dry the squash surface. After roasting, let the squash cool before scraping the strands. If too hot, the steam can make the strands soggy.
4. Turn off the heat when adding the goat cheese. Adding the goat cheese to warm spaghetti squash will melt it slightly for a deliciously creamy sauce, but turning the heat off is the key to maintaining its texture and shape, too. You don’t want it to melt entirely!

Meal Prep & Storage

• Cook roasted spaghetti squash in advance: Store the strands in an airtight container in the refrigerator for up to 3 days.
• Fully assembled meal prep: Prepare all of the ingredients, but store each component separately (squash, chard, walnuts, chèvre). Squash and chard can be mixed and stored for up to 2 days ahead. Toasted walnuts can be stored in a sealed bag at room temp for up to 1 week. Goat cheese can be stored separately until ready to serve.
• Freezer-friendly option: After roasting the squash and preparing the chard mixture, allow it to cool completely, then place in a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge, then warm in a skillet before adding walnuts and chèvre.
• Reheating: Gently reheat the squash/chard mixture in a skillet over medium-low heat for 5 minutes. Add walnuts and goat cheese for the last 30 seconds or so.
• Leftovers: Assembled leftovers will keep for up to 4 days in the fridge in an airtight container. Stir in a splash of olive oil when reheating in a skillet.

What to Serve with this Spaghetti Squash Recipe

Serve this as is for a light meal topped with your favorite protein, or enjoy as a side dish.

• Tofu Bacon
• Tarragon Chicken (or Tofu) with Asparagus, Lemon, and Leeks
• Grilled Lemon-Herb Chicken
• Simple Baked Chicken
• Lemony Corona Beans with Olive Oil, Garlic, and Herbs
• Salmon with Braised French Lentils
• Baked Cod with Burst Tomatoes & Basil

For more winter squash recipes, check out our 15+ Butternut Squash Recipes, Roasted Butternut Squash, Roasted Delicata Squash, or Roasted Red Kuri Squash.

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