There may be a chill in the air and waning hours of sunshine, but that is hardly license to hibernate and indulge in “comfort” foods all day. And yet, it should be said that not all comfort foods are “bad” for you. Exhibit A: Spaghetti Squash.
You might be somewhat confused by the name of this fabulously delicious winter squash. Spaghetti? That’s right. When cooked properly, it actually resembles both the shape and consistency of pasta and with your favorite sauce, it can be eaten in lieu of the refined carbohydrate.
Similar to its winter squash counterparts, the rich color of spaghetti squash makes it a great source of antioxidants, including alpha and beta-carotene. Both nutrients turn into vitamin A, which helps to improve eyesight, especially in low-light settings (nighttime readers, rejoice.) But the health benefits of this slimming squash don’t stop there. It's a good source of folate. It's also high in soluble fiber, which helps us stay fuller for longer. So warm up with this spaghetti squash recipe for dinner — it's healthy comfort food at its finest
Servings 6 to 8 servings
Ingredients
1 large or 2 medium spaghetti squash, halved & seeds removed
1/3 cup olive oil, plus 1 tablespoon
kosher salt & freshly ground black pepper
8 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes (optional)
1 bunch kale, chopped
1/2 cup chopped fresh parsley (plus extra for serving)
1 cup freshly grated parmesan cheese (plus more for serving)
Instructions
Preheat oven to 400°F.
Brush 1 tablespoon of oil all over the cut sides of the spaghetti squash. Generously season with salt and pepper. Place cut sides up on a baking sheet and roast about 45 minutes, or until the squash is just tender enough to scrape into strands.
Meanwhile, place a large skillet over medium heat and add the 1/3 cup olive oil, sliced garlic, and crushed red pepper flakes. Cook, stirring often for about 5 minutes until the garlic is caramelized and fragrant. Stir in the chopped swiss chard and saute just until the chard is wilted. Season with salt and pepper, if necessary. Add 1/4 cup water and stir. Remove from heat and set aside.
When the squash is finished cooking, scrape the flesh into strands and toss it with the garlic oil and chard mixture. Add the parsley and parmesan and toss again to coat.
Divide the pasta among bowls and serve with fresh parsley and parmesan.