Spaghetti Squash with Chard, Toasted Walnuts and Chèvre. A healthy low-carb meal perfect for serving with your favorite protein. Video.
What I love about this Spaghetti Squash Recipe, made with Chard, Walnuts and Chèvre is its simplicity yet full flavor.
Pungent garlic, a hit of spice from the red pepper flakes, rich toasty walnuts and creamy goat cheese. The neutral-flavored spaghetti squash gives so much pleasant texture. Honestly, spaghetti squash does not taste like pasta, but it is good in its own right!
When you are looking for a lighter vegetable-focused meal, spaghetti squash is a perfect choice!
Spaghetti Squash with Chard Video
What you’ll need:
- Spaghetti Squash- learn how to Cook Spaghetti Squash)
- Olive Oil
- Fresh Garlic
- Red Pepper Flakes
- Swiss Chard
- Sea Salt
- Chèvre- Goat Cheese
- Toasted Walnuts
How to make Spaghetti Squash with Chard & Walnuts
Step one
Roast the spaghetti squash following this recipe.
Slicing and roasting in the squash in rings creates long strands with the perfect texture.
Step two
While the spaghetti squash is roasting, cut the chard stems into thin ribbons and chop garlic.
Step three
Sauté garlic, chard stems, and red pepper flakes with olive oil over medium heat for 5 minutes.
Step four
Add chard leaves and salt stir for 2 minutes until wilted and fully coated with the oil.
Add 1 tablespoon of water and cover and steam for 2 minutes.
Step five
Gently stir in cooked roasted spaghetti squash and heat until warm.
Step six
Sprinkle crumbled goat cheese and toasted walnuts over the top.
Serve this as it is for a light meal topped with your favorite protein, or as a side dish.
What to Serve with Spaghetti Squash with Chard, Walnuts and Chèvre
- 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 & Herbs
- Salmon with Braised French Lentils
- Baked Cod with Burst Tomatoes & Basil
Can this be made Vegan?
Yes! Just leave out the goat cheese and add a squeeze of lemon. If you like, top with this Vegan Cheesy Sprinkle instead.
Ways to elevate
- add chickpeas
- tofu bacon
- capers
- fresh tomatoes
More recipes you may enjoy
- How to Cook Spaghetti Squash
- Roasted Spaghetti Squash w/ Eggplant Puttanesca
- Roasted Spaghetti Squash with Mushrooms, Garlic & Sage
- Enchilada Stuffed Spaghetti Squash
- Savory Mushroom Crepes with Spaghetti Squash and Sage
Be well,
Print
Spaghetti Squash with Chard, Walnuts and Chèvre
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
- Category: Vegetarian, Side dish,Main,
- Method: roasted
- Cuisine: American
- Diet: Vegetarian
Description
Here is a tasty simple recipe for Roasted Spaghetti Squash with Chard, Toasted Walnuts and Chèvre. Serve with your favorite protein for a low-carb healthy meal.
Ingredients
- 3 cups spaghetti squash from 1 medium squash- (check here on how to Cook Spaghetti Squash)
- 1 tablespoon olive oil
- 4 large garlic cloves, minced
- 1/4–1/2 teaspoon red pepper flakes
- 1 bunch, swiss chard 4 cups shredded, 130 grams
- 1/2 teaspoon sea salt
- 5 ounces chevre
- 1/2 cup toasted walnuts (see notes)
Instructions
- Roast spaghetti squash following this recipe.
- Dice the stems of the chard and set aside. Cut the leaves of chard into thin ribbons.
- Sauté garlic, chard stems, and red pepper flakes with olive oil over medium heat for 5 minutes.
- Add chard ribbons and salt stir for 2 minutes until wilted and fully coated with the oil. Add 1 tablespoon of water and cover and steam for 2 minutes.
- Add cooked roasted spaghetti squash, stir in and heat until warm.
- Sprinkle goat cheese and toasted walnuts over the top.
- Add salt and pepper, if needed and serve!
Notes
Ways to elevate, add chickpeas, tofu bacon, capers, fresh tomatoes, a squeeze of lemon.
To toast walnuts place in a preheated oven at 350 for 8-10 minutes.
Nutrition
- Serving Size:
- Calories: 322
- Sugar: 2.7 g
- Sodium: 329 mg
- Fat: 16.5 g
- Saturated Fat: 6 g
- Carbohydrates: 35.1 g
- Fiber: 3.4 g
- Protein: 12.8 g
- Cholesterol: 18.7 mg
I made this for my family over the winter holidays and it was a big hit! Used spoonfuls of chevre-yum. Bringing this on a weekend with friends and this time got goat cheese crumbles for ease of adding later. Is crumbled cheese ok with its anti-caking additive?
I’m sure it will work fine!
Loved it. My spaghetti squash was very old and unfortunately turned bitter. But I made regular pasta and the chard and walnut mixture was great!
Oh shoot! Glad you were able to salvage it and enjoy!
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!
So glad you enjoyed Teresa! Sounds like a lovely dinner all around.
This was amazing!! I made this as a iI made this as a main course with salad/bread on the side. It made two main courses with a bit left over. I mixed half the cheese in and topped with the rest. I almost left out the walnuts as I didn’t think they would fit here, but what a mistake that would have been! Definitely toast them. Definitely add them! This is a keeper!
Yay! So happy you enjoyed, and didn’t leave out the walnuts… 🙂