Wednesday, December 29, 2010

Swiss Chard Spaghetti Squash

I have so many recipes to get up, I have no idea where to begin. So here goes. I found this on VegWeb, and made it because I had all thee ingredients...a big plus in this house. It was simple to make and simple ingredients. Try this, you are going to thank me in the morning.

1 spaghetti squash
1/3 cup of olive oil (less if you think it is too much)
4-5 chard leaves, washed but not dried and sliced in threads
1 medium tomato, chopped
1 lemon or lime, juice and pulp
1 t salt
1/2-1 t pepper flakes
Cut spaghetti squash in half and bake in a 350 oven for 45 minutes to 1 hour. Remember to remove seeds and pulp but not the flesh of the squash. Once squash is done, then you can move on to the rest of the dish.

Saute garlic in oil for about 1 minute, on low as not to burn the garlic, not a good thing to do. Add chard and tomato. Toss and cover for 3 minutes, or until chard wilts. Stir in lemon/lime juice along with the pepper flakes and salt. Mix thoroughly.

Add squash threads to the pan. Mix all together and serve immediately.

I took down the pepper flakes form thee original recipe. I knew I would be on fire if I added 2 teaspoons of pepper flakes. I would add more lemon next time, but it was still delicious just like I typed it here.

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