Here is a simple tasty recipe for Roasted Spaghetti Squash with Chard, Toasted Walnuts and Chèvre.  A healthy low-carb meal perfect for serving with your favorite protein. 

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.

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!

ingredients for spaghetti squash recipe: garlic, olive oil, chard, walnut, & goat cheese

What you’ll need:

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.

roasted squash

Step two

While the spaghetti squash is roasting, cut the chard stems into thin ribbons and chop garlic.

ribbon cut chard, chopped stems and garlic

Step three

Sauté garlic, chard stems, and red pepper flakes with olive oil over medium heat for 5 minutes.

sautéing in olive oil, chard, garlic and red pepper flakes

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.

spaghetti squash sautéing in

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.

Here is a tasty simple recipe for Roasted Spaghetti Squash with Chard, Toasted Walnuts and Chèvre.  A healthy low-carb meal perfect for serving with your favorite protein. 

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

A simple tasty recipe for Roasted Spaghetti Squash with Chard, Toasted Walnuts and Chèvre.  A healthy low-carb meal perfect for serving with your favorite protein. 

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

More recipes you may enjoy

A simple tasty recipe for Roasted Spaghetti Squash with Chard, Toasted Walnuts and Chèvre.  A healthy low-carb meal perfect for serving with your favorite protein. 

Be well,

~Tonia

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Here is a tasty simple recipe for Roasted Spaghetti Squash with Chard, Toasted Walnuts and Chèvre.  A healthy low-carb meal perfect for serving with your favorite protein. 

Spaghetti Squash with Chard, Walnuts and Chèvre

  • Author: Tonia | Feasting at Home
  • 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

Units Scale
  • 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
  • 1/41/2 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

  1. Roast spaghetti squash following this recipe.
  2. Dice the stems of the chard and set aside.  Cut the leaves of chard into thin ribbons.
  3. Sauté garlic, chard stems, and red pepper flakes with olive oil over medium heat for 5 minutes.
  4. 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.
  5. Add cooked roasted spaghetti squash, stir in and heat until warm.
  6. Sprinkle goat cheese and toasted walnuts over the top.
  7. 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

Keywords: Spaghetti Squash Recipe, Roasted Spaghetti Squash recipe, Spaghetti Squash with Chard

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Comments

  1. I was looking for a way to dress up spaghetti squash for an autumnal equinox dinner over just using normal pasta sauce and came across this recipe. I love goat cheese too so that also caught my eye while searching. I don’t cook a lot so it felt like a lot of prep work with toasting the almonds and finding Swiss chard at a local store but holy moly did it ever turn out fantastic. I cooked my squash in the air fryer and it actually made everything really easy to put together. So yummy! Will definitely be making this one again.

  2. What an interesting comination. I happened to have a spaghetti squash and rainbow swiss chard so got to work. I didn’t have any Chevre so used some reduced fat feta, did add chickpeas walnuts capers and a squeeze of lemon too. Very good side or vegetarian main. I didn’t add the walnuts cheese or chick peas all at once-just to each plate so could portion control for me. Enoyed it very much. Thank you

  3. Another vegetable surprise for my carnivorous Sweetie – Delicious last night when I made it to accompany Lebanese lamb sausages. I enjoyed the leftovers even more for breakfast this morning when the tastes had a chance to meld.

  4. Weird question, but we have a goat cheese encrusted with dried berries in the fridge. Do you think that might work here?

  5. I have lost count of the number of times I’ve made one of your recipes and my husband has requested it become a regular dish. I made this tonight and he said it’s one of his favourite things I’ve ever cooked! I made the tofu bacon to go with it and found a vegan goat cheese to substitute for the chevre since we’re vegan. Thanks for yet another winner!

  6. Man! Two for two with your recipes! Haven’t done spaghetti squash in over twenty years and this with the chard was great. Gonna be doing this again.

  7. Thank you, thank you, thank you. This recipe came across my Facebook feed. I made it tonight exactly as written and it was absolutely PHENOMENAL!! My wife, who doesn’t cook, loved it. Among the many superlatives she offered was, “can we have this tomorrow. I could eat this every day of my life.” We are having it tomorrow. Thank you, again.

  8. I had a neglected spaghetti squash and your post inspired me to use it. Thanks for that! I hadn’t planned to comment because I didn’t have chard and used curly red kale instead. But since it’s a new recipe, I’m chiming in. The kale worked perfectly as a substitute. To make a main course, I put whole wheat spaghetti with olive oil and melted butter on the bottom of a cast iron skillet, and topped it with the Spaghetti Squash with Chard, Walnuts and Chèvre (plus capers, as you suggested). A couple of minutes under the broiler before serving made the cheese extra hot and melty. I served it with a simple side salad. Delicious!! Even my husband who dislikes spaghetti squash had seconds. This recipe is definitely a keeper. Thanks again from a long-time fan of you and your blog.