I think I have an obsession with spaghetti squash. It’s easily my favorite winter squash (no offense, pumpkin). It has a mildly sweet flavor, so you can use it in desserts – but it also produces noodle-like strands, making it perfect for savory dishes where it’s more commonly used. While I love using it in casseroles, I decided that this time, I’d use these lovely ribbon-like noodles as a spaghetti substitute. Wish some fresh chard in hand, I came up with this Italian swiss chard “spaghetti” and it turned out magnifico! 😉 I used red onion, garlic cloves, red pepper flakes, oregano, fresh tomato and a little white wine to give this dish plenty of Italian flavor. Then I topped the “spaghetti” with some crumbled crispy prosciutto.
I was never much of a bread girl in my pre-paleo past, but I always had a soft spot for pasta. I used to make it all the time in college. My favorite way to eat pasta was with sauteed onions and tomatoes and sprinkled with a few simple spices. Now, I realize that the pasta was just a carb-laden vehicle to get the sauce into my mouth. It was the sauce I loved… not the pasta. Impressive realization, I know. Spaghetti squash is a much healthier “vehicle” and in my opinion, it’s way more fun to eat.
- 1 medium spaghetti squash (approx. 3 pounds), cooked (see directions below)
- 10 thin slices prosciutto
- 1 large bunch of swiss chard, any tough portions removed
- 2 tablespoons avocado oil
- 1 red onion, sliced
- 4 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black peppercorns
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon oregano
- ¼ cup white wine
- 1 tomato, diced
- While the spaghetti squash and prosciutto are in the oven (see directions on how to prepare these below), cut the stems and ribs from the swiss chard, removing any tough portions. Cut the stems into 1-inch pieces. Stack the chard leaves and roll them up lengthwise, then cut into 1-inch strips. Set aside for now.
- Heat oil in a dutch oven or heavy pot over medium heat, then add onions and cook for about 5-6 minutes until the onions soften.
- Add the garlic and spices, stir for a minute, then add the white wine, tomatoes and chard stems. Cover and cook for 5 minutes, then add the chard leaves. Cover and cook for another 5 minutes.
- Remove lid, raise heat to high and stir-fry until most of the liquid in the pot evaporates, about 5-6 minutes.
- Add the cooked spaghetti squash, stir and turn off the heat.
- Crumble baked prosciutto on top of the “pasta,” mix well and serve.
- Preheat oven to 375 degrees.
- Line the prosciutto on a baking sheet and bake for 10-15 minutes (depending on thickness) or until golden.
- Place the baked prosciutto on a wire tray to cool (it will crisp as it cools).
- Preheat oven to 375.
- Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
- Place squash cut side down in a baking dish.
- Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).