1 large spaghetti squash, roasted (to yield 8 cups)*
1/2 cup (1 ounce) chopped hazelnuts or pecans
1/2 (60gm) cup dried cranberries
1 large bunch swiss chard (to yield ~ 1 1/4 lb)
2 tbsp extra virgin olive oil
4 garlic cloves, roughly chopped
1 tsp salt
freshly ground black pepper
pinch red pepper flakes
1 15oz can chickpeas, drained and rinsed
2 oz crumbled feta cheese
Place the cranberries in a small bowl and cover with piping hot water.
Toast the nuts in a dry skillet over low heat, shaking the pan occasionally, until fragrant and lightly browned. Turn off heat.
Chop about 1/2" off the stems of the swiss chard and discard. Tear the leaves away from the thick stems. Cut the stems into 1/2" pieces; set aside. Roughly chop the leaves into 2" pieces.
Heat olive oil over medium heat in a large, nonstick skillet or dutch oven. Saute the chard stems for about one minute, then add the chard leaves and the garlic. Continue cooking for about five minutes, stirring occasionally, until garlic is lightly browned and the chard is wilted down. Add the chickpeas and season with salt, pepper and crushed red pepper.
Add the spaghetti squash to the pan. Drain the cranberries and add them as well. Increase heat to medium-high and cook stirring, for about three more minutes, until everything is heated through and well combined.
Divide among serving dishes and top with the toasted pecans and crumbled feta. Serve hot.
*To roast spaghetti squash: Cut squash in half and scoop out the seeds. Place both halves cut side-up in a baking dish with about an inch of water. Spray the squash with olive oil cooking spray. Roast at 375ºF for about one hour, or until squash is tender. Cool slightly, then use two forks to remove the stringy flesh. Scoop into a bowl. Cooked squash may be stored in the refrigerator for several days.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 17.3 g
Cholesterol: 12.6 mg
Sodium: 788.7 mg
Total Carbs: 57.5 g
Dietary Fiber: 14.5 g
Protein: 13.3 g