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
My grocer was out of swiss chard. would this work with kale instead?
Yes!
I can’t do dairy. Would this be good without?
Yes! Also could try our Vegan Cheezy Sprinkle.
Loved this dish! Did add a vegan feta.
Sounds perfect!
Sooo good! I added chickpeas and tomatoes, and the walnuts and chèvre were devine.
Sounds great!
My husband and I loved it! Used half Feta and half Boursin in place of the Chèvre and my husband asked me to make it again. We are both full and satisfied.
Great to hear Lauren!
Excellent delish combination though modified some – added shiitake mushrooms, sun- dried tomatoes, & more garlic. Subbed grated white cheddar mixed with cream cheese with garlic & chives for chevre, and dribbled some chimchurri sauce for bright contrast. Served with toasted chewy Italian bread slathered with toum (garlic sauce), a staple in almost every meal. Would definitely make again! 😋
Sounds just delicious and so beautiful!
Excellent dish, really tasty and very much enjoyed by the whole family including those who are not vegetarian.
Great to hear!
Very tasty! I added hot sauce instead of the pepper flakes and used 3 oz of cheese instead of 5. Definitely making this again!
Awesome to hear Brenda!
Wow!!! I made this exactly as written topped with the Chèvre and the toasted walnuts. Amazing. How can a plant dish be so savory and filling?!?!?
Your recipes never disappoint but this one was a step up!!
So glad you enjoyed this one Andrea!
This was delicious. Roasting the squash in rounds made it so simple. Next time I think I will use two squash so I have leftovers. Your recipes never disappoint!
Thanks Ana! Glad you enjoyed.
Very tasty recipe.
The spaghetti squash turned out quite soggy, even after adding it back to the oven to bake for 20 more minutes.
But the flavour combination is very nice, so I still had a good meal.
Thanks Peter- just curious if you roasted the spaghetti squash is slices?
love this recepy . Great
Happy to hear this Claudia!
Delicious! I left out the cheese and added some thinly sliced red onions in the 3rd step. Served with salmon. My husband and I both loved it! A wonderfully unique way to prepare spaghetti squash.
Sounds great Liz!
This was so yummy!!!
I ended up just cooking all the chard at the same time and came out fine.
Delicious!
Oh great! Thanks Loren.
Sorry, but this recipe just didn’t do it for me. We love the goat cheese & walnut combination, but the whole dish just didn’t seem to be a good blend of flavors. This is my absolute favorite recipe website and I have to say that after trying dozens of recipes, this is the first one that wasn’t fantastic. So I remain a loyal fan 🙂
Thanks for the feedback Anne. I guess it’s not for everyone.
I was looking to expand my recipes with some meatless options, and came upon this one. My partner and I both loved it. I can see how versatile this squash could be; I had never had it before. I subbed jalapeños for the red pepper flakes. I struggled a little bit getting the spaghetti off the rind, need some more practice. Definitely will make again.
Thanks Pedro, glad you enjoyed! Sounds like the squash may have needed more time in the oven. It should be pulling away from the skin when you pull it out.
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.
So glad you liked this Heather!
Would chicken sausage be a good protein addition to this for a meat eater?
Sounds delicious Hannah!
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
Glad you enjoyed this Frances!
This was unbelievably delicious. With so few ingredients. The best!
Great to hear Michelle!
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.
So happy you enjoyed this Martie!
Weird question, but we have a goat cheese encrusted with dried berries in the fridge. Do you think that might work here?
I think it sounds interesting and I bet it will be tasty!
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!
awww…this is so awesome Katie! Love it.
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.
Great to hear John!
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.
Amazing Michael! So glad you both enjoyed.
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.
Perfect Tara, I love where you took this! Really appreciate your kind words. 😊