Spaghetti Squash and Chard Saut&eacute

Ingredients

• One 3 to 4 pound spaghetti squash
• 3 to 4 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 1/4 teaspoon chili pepper flakes
• 1 teaspoon minced fresh rosemary
• 1/4 cup chopped fresh parsley
• 1 large bunch of chard, center rib removed, leaves chopped
• 2 teaspoons apple cider vinegar
• Salt and pepper to taste
• 3/4 cup freshly grated Parmesan cheese

Directions

1. Heat your oven to 375 degrees F. With a very sharp paring knife, pierce the spaghetti squash in several places, making about 12 cuts at least an inch deep so steam can escape while it roasts.
2. Set the squash in a roasting pan or on a rimmed baking sheet, then roast it for 1 hour. Take it out of the oven and allow it to sit briefly. Slice it lengthwise down the middle; if the knife does not slide through easily, put the squash back in the oven for another 15 minutes.
3. Scoop out the seeds and discard them, or save them to roast later. Drag a fork through the cooked flesh to pull it into long, skinny strands. Transfer the spaghetti squash strands to a large bowl and set them aside.
4. Warm the olive oil in a large sauté pan over medium heat. Stir in the garlic, chili pepper flakes, and rosemary, and cook for about 30 seconds, just until aromatic. Do not let the garlic take on color.
5. Add the spaghetti squash to the pan and turn it through the garlicky oil. Add the chopped chard leaves and parsley, then toss everything together. Cook for a few minutes, until the chard has softened and wilted.
6. Take the pan off the heat and sprinkle the vinegar over the mixture. Add the grated Parmesan, toss to combine, and season with salt and pepper to taste.