How to make it

  • 1 spaghetti squash, about 3 pounds
  • 1 cup water
  • 2 tsp olive oil
  • 1 TBSP chopped chives or mint
  • sea salt and freshly ground black pepper
  • Preheat the oven to 400º F
  • Cut the squash in half lengthwise and scrape out the seeds. Place the squash, cut-side-down, in a
  • baking dish. Add the water and bake about 45 minutes, or until you can easily insert the tip of a
  • knife.
  • Remove the squash from the oven and, using a fork, scrape out the stringy pulp. It will separate
  • into spaghetti-like strands. Put the squash into a serving bowl, season with olive oil, chives or
  • mint, and salt and pepper to taste.
  • ***********************************************
  • 1/2 pound green beans, washed and strings removed
  • 1 pound green or red chard, washed and stemmed
  • 2 tsp olive oil
  • sea salt and freshly ground black pepper
  • Steam the green beans for 4 to 5 minutes or until tender. Taste for doneness. Season to taste with
  • 1 tsp olive oil and salt and pepper. Steam the chard for 2 minutes or until bright green and
  • softened. Season with the remaining olive oil and salt and pepper to taste.
  • NOTE: Sometimes you can get orangetti squash, which is an orange-colored spaghetti
  • squash with a rich yellow color that dramatically contrasts with the dark chard and light green
  • beans. Chard is a relative of the beet and should be treated as two vegetables-in-one. The stalk
  • or stem needs to be removed and can be stir-fried or sautéed with olive oil, garlic and other
  • seasonings such as orange. Cut the leaves in julienne and sauté them in olive oil or steam and
  • toss them with some olive oil and season with salt and pepper as suggested above for the green
  • beans and red chard. Chard is high in calcium, iron and Vitamin A. I always feel that I am eating
  • something earthy and healthy when I have chard or other similar cooked greens.

Reviews & Comments 2

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    " It was excellent "
    lunasea ate it and said...
    This sounds really delicious, Sherry sweetie - thanks so much! *Hugs* ~Vickie
    Was this review helpful? Yes Flag
    " It was excellent "
    clbacon ate it and said...
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