- 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.
To make Crispy Baked Prosciutto:
- 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).
To Bake Spaghetti Squash:
- 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).