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.