Ingredients (use vegan versions):
- one spaghetti squash
- 4 or 5 large green chard leaves, washed (not dried), cut in 3/4" strips
- one medium tomato, cut into chunks
- 2 cloves garlic, minced
- juice and pulp of one lemon or lime
- 1/3 cup olive oil
- 2 teaspoon sea salt
- 2 teaspoon red pepper flakes
Directions:
1. Cut squash lengthwise, remove seeds
and pulp, being careful not to dig into flesh.
2. Place shells facing downward on baking
pan and bake for 45 minutes. Remove
squash when done, let cool, then gently
squeeze the shell to remove the squash
threads into a bowl. Set aside.
3. Sautee garlic and oil in pan for about one
minute. Add chard and tomato to pan, quickly toss,
then cover for 3 minutes or until chard is withered.
4. Stir in lemon/lime juice and pulp, red
pepper flakes and sea salt, sauté until
thoroughly combined.
5. Place squash threads in pan and
combine all ingredients. Serve immediately.
*note: though I haven't tried it, I believe this
recipe would taste just as wonderful if you
substituted any other hearty green for the
chard, i.e. spinach or kale.
Serves: 2
Preparation time: 45 min.
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