Spaghetti Squash with Chard, Chickpeas and Cranberries

There are two kinds of people in this world. First, those who will tell you that spaghetti squash tastes exactly like spaghetti. These people will swear up and down that if you close your eyes and take a bite of spaghetti squash in your favorite pasta recipe, you won’t know the difference and you’ll never crave carbs again. These people have probably eaten so much fat and protein (I’m talking way too much of a good thing) that they’ve become a bit delusional. I’m in the second camp. The group of people who adore spaghetti squash for being just what it is: a squash. A squash which happens to have a sweet, subtle flavor that pairs well with endless savory and spicy toppings, and a unique stringy texture that wraps itself around those flavors with every fork-full.

Actually, there’s a third and forth group too. The third consists of people who’ve never tried spaghetti squash and have no idea what they’re missing. The fourth group are former members of the third who try to go straight to the first. These people expect pasta, and when they don’t taste it, go straight to the “I’m never eating this crazy vegetable again (and I’m probably really picky about a lot of other vegetables too)” crowd.

One of my favorite people who I’ve never met in real life, Joanne, recently made the jump from #3. Joanne is one of my favorite people because her food rocks, her stories are hilarious, and we seem to have an endless number of loves in common (Grey’s Anatomy, pumpkin, and our loud-but-loving families come to mind. But there’s one particular thing Joanne and I don’t share: this girl eats a lot of pasta. I hear that’s considered good for ya when you’re training for a marathon. And if your body is good at that sort of thing, great. Mine is much better at lifting heavy things and eating tons of protein than it is at running long distances and eating lots of carbs.

Anyway, I was saying, when Joanne decided to step outside the bounds of group #3 (smart move), I think she landed somewhere between #2 and #4. Which is to be expected because I can’t picture Joanne fitting snuggly into any sort of compartment (and I mean that in the nicest of ways; it’s one of those traits that puts her on my list of favorite people I’ve never met.) My advice to her was to try to become a #2, which I think can be easily achieved by subbing spaghetti squash in her recipe for Pasta with Ruby Chard and Cranberries.

Yeah, you read that right. I just told you all about how spaghetti squash is so glorious as something much more than a mere pasta substitute. And then I told you to go replace some noodles with it. That was actually my first thought when I came across that recipe from Joanne. It just sounded way too good to pass up, but I wasn’t sure it was worth the carb splurge either. I’m sure she would have told me it was, if I asked. But I didn’t. I secretly plowed ahead and made it with spaghetti squash. And some other things she didn’t call for, like chickpeas, hazelnuts (hey, it’s what I had) and feta. And I am here to tell Joanne (and all of you) that this dish is totally 100% spaghetti-squash worthy.

Even though I never tried it with pasta, I can say with confidence that whatever was left out was more than made up for by the squash. Actually, as good as the recipe sounded to me, I couldn’t quite imagine what it would taste like (that’s probably why it was so appealing.) Upon first bite, I knew that the squash was completely at home in this recipe and more than made up for what I supposedly left out. Trust me, you wouldn’t think anything was missing in this marriage of tart and chewy dried cranberries, earthy hazelnuts and chickpeas, and salty feta, all held together by the sweet strands of bright yellow squash. And the chard – let’s not forget that! Ruby chard is definitely best here; I find it the most flavorful. So much so that I worry about enough of the chopped stems making it into the pot, because I can’t help munching on them as I’m cutting. (Does anyone else find their slight saltiness rather addicting?) Lastly, despite what intuitions you think you have, don’t skimp on that “pinch” or crushed red pepper. In fact, don’t be afraid to make it a “punch.” Because it’s that final bite of contrast that makes this all work together so well.

So where does that leave you? If you’re a #1, you might want to reconsider joining us on Earth. Eat a carb once in a while (unless of course that one shot will result in binging on an entire bread basket or family-style portion of macaroni.) If you’re a #2, stay right where you are – and make this dish, immediately. You already know you’ll love it. If you’re a 3 or a 4, consider making this your first (or next) venture into group 2. I’m waiting with open arms, and a fork.



Spaghetti Squash with Chard, Chickpeas and Cranberries
Inspired by Eats Well with Others; Adapted from Moosewood Restaurant Cooking for Health
Printable Recipe

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.

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 396.5
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

This recipe is being submitted to Creative Concoctions, a round-up of original recipes hosted by Kopiaste..To Greek Hospitality.

Image and video hosting by TinyPic

  Pin It

78 Responses to “Spaghetti Squash with Chard, Chickpeas and Cranberries”

  1. 1

    Kalynskitchen — March 16, 2011 @ 2:32 am Reply

    Oh yes, I'd like a big serving of this please.

  2. 2

    Nisrine M. — March 16, 2011 @ 2:36 am Reply

    Nice recipe for spaghetti squash, Cara. Feta must add loads of flavor.

  3. 3

    Molly — March 16, 2011 @ 1:07 pm Reply

    Great sounding recipe! Here's what I do to prepare my spaghetti squash: I poke it repeatedly all over with a fork, then toss it in the microwave for about 15 minutes. Easy peasy.

  4. 4

    Ashlee/Veggie by Season — March 16, 2011 @ 1:34 pm Reply

    I, too, have to limit my pasta, even when I am training for long distances! When I do have it, I use Barilla plus, which has less calories, more protein and fiber. I also love spaghetti squash just for what it is, and not necessarily as a pasta sub. This dish looks great, Cara! And Joanne is also one of my favorite people I haven't met IRL but consider a great friend :)

  5. 5

    Branappetit — March 16, 2011 @ 1:53 pm Reply

    I LOVE chard :) Always fun to see new recipes with it!

  6. 6

    Laura — March 16, 2011 @ 2:04 pm Reply

    I love spaghetti squash! Looking forward to trying this recipe soon.

  7. 7

    Dawn Hutchins — March 16, 2011 @ 2:26 pm Reply

    Ooo…I think I might be getting chard tomorrow. I have everything else on hand. It sounds wonderful!

  8. 8

    Katie @ HWS — March 16, 2011 @ 2:32 pm Reply

    I'm at #2, and I will definitely be making this dish! :)

  9. 9

    Gwen — March 16, 2011 @ 3:05 pm Reply

    I love spagetti squash! I don't think it tastes anything like pasta tho. Such a mild and interesting squash it's perfect in all sorts of dishes, swiss chard's lovely bitterness would be wonderful. I have a huge bunch growing in my backyard. Yay!

  10. 10

    Chrysta — March 16, 2011 @ 3:48 pm Reply

    awesome post! Im in camp 2 as well. I just love it because I love squash. plain and simple. I love that you added chickpeas and cranberries! Great combo. I have a spaghetti squash hanging out in my kitchen and now I have something to do with it. Thanks for the great recipe!

  11. 11

    Bridget — March 16, 2011 @ 3:50 pm Reply

    I Looooove Spaghetti Squash! I was so curious the first time I tried it, but I dont think I had it in my head that it would taste like pasta…good because it definitely doesnt :) This recipe sounds awesome, and so simple…need to remember this one for dinner soon!!

  12. 12

    Melissa — March 16, 2011 @ 4:41 pm Reply

    Another great recipe! I don't think spaghetti squash taste like spaghetti at all; it's just a fun and easy to prepare squash!

  13. 13

    Kelly — March 16, 2011 @ 4:51 pm Reply

    Yum. I'm in agreement with you. I always get frustrated when people say x healthy thing takes exactly like Y unhealthier thing. I used to see this a lot in raw cookbooks where they would suggest that say, eating sliced avocado is exactly like french fries. Ummm…to who. I always found it so naive and patronizing. But I do agree with you, I like spaghetti squash, but as a squash. :-)

  14. 14

    Joanne — March 16, 2011 @ 5:25 pm Reply

    First of all, this was like THE sweetest post. Ever. On this earth. And if you weren't married, you and I would be headed for Vegas right now. Just saying.I LOVE what you did with this. The additions of feta and chickpeas are fantastic! I'm definitely learning to appreciate spaghetti squash for what it is and not what it's not. Thanks to YOU!

  15. 15

    Shannon — March 16, 2011 @ 8:28 pm Reply

    i'm a #2, and joanne is as awesome in person as she is on her blog ;) love the adaptations you made to the recipe, too! i will be trying it… maybe both of them ;)

  16. 16

    janet — March 17, 2011 @ 12:21 am Reply

    I am totally with you on the not eating pasta-camp. But this looks like a great way to enjoy spaghetti squash. It has been ages since I've made it, so I should try to snag some while local squashes are still available. :)

  17. 17

    Cara Craves... — March 17, 2011 @ 3:24 am Reply

    How crazy is it that I have never cooked with spaghetti squash?!They don't exist here in Korea, but still…when I get home I must give it a whirl.

  18. 18

    Lizzy — March 17, 2011 @ 8:08 pm Reply

    I havent had spaghetti squash in awhile. I'm in the camp that its squash. not spaghetti and Idont like just putting red sauce on it and calling it healthier pasta! Your idea looks FAB!

  19. 19

    Ivy — March 18, 2011 @ 4:29 am Reply

    Cara, thank you so much for sending this delicious pasta recipe. What a coincidence! My menu today includes chickpeas and chard :)

  20. 20

    grace — March 19, 2011 @ 6:18 am Reply

    i like spaghetti squash, i like joanne, and i like grey's anatomy! bonus points for an alliterative title. :)

  21. 21

    Laurafoss — March 19, 2011 @ 4:48 pm Reply

    I want to try the sweet potato pasta that Richard made on Top Chef the other night!

  22. 22

    Kerstin — March 20, 2011 @ 4:22 pm Reply

    I agree, spaghetti squash is delicious, but it's squash, it's not a pasta substitute! This looks super flavorful!

  23. 23

    Gjesso — March 23, 2011 @ 1:43 am Reply

    Yum! Didn't have spaghetti squash, so served the chard mixture over mashed cauliflower and it was delicious! Thanks for sharing!

  24. 24

    Branappetit — March 28, 2011 @ 8:36 pm Reply

    I LOVE chard :) Always fun to see new recipes with it!

  25. 25

    Laura — March 28, 2011 @ 8:36 pm Reply

    I love spaghetti squash! Looking forward to trying this recipe soon.

  26. 26

    Katie @ HWS — March 28, 2011 @ 8:36 pm Reply

    I'm at #2, and I will definitely be making this dish! :)

  27. 27

    Bridget — March 28, 2011 @ 8:36 pm Reply

    I Looooove Spaghetti Squash! I was so curious the first time I tried it, but I dont think I had it in my head that it would taste like pasta…good because it definitely doesnt :) This recipe sounds awesome, and so simple…need to remember this one for dinner soon!!

  28. 28

    Melissa — March 28, 2011 @ 8:36 pm Reply

    Another great recipe! I don't think spaghetti squash taste like spaghetti at all; it's just a fun and easy to prepare squash!

  29. 29

    Nisrine M. — March 28, 2011 @ 8:37 pm Reply

    Nice recipe for spaghetti squash, Cara. Feta must add loads of flavor.

  30. 30

    Ashlee/Veggie by Season — March 28, 2011 @ 8:37 pm Reply

    I, too, have to limit my pasta, even when I am training for long distances! When I do have it, I use Barilla plus, which has less calories, more protein and fiber. I also love spaghetti squash just for what it is, and not necessarily as a pasta sub. This dish looks great, Cara! And Joanne is also one of my favorite people I haven't met IRL but consider a great friend :)

  31. 31

    Dawn Hutchins — March 28, 2011 @ 8:37 pm Reply

    Ooo…I think I might be getting chard tomorrow. I have everything else on hand. It sounds wonderful!

  32. 32

    Chrysta — March 28, 2011 @ 8:37 pm Reply

    awesome post! Im in camp 2 as well. I just love it because I love squash. plain and simple. I love that you added chickpeas and cranberries! Great combo. I have a spaghetti squash hanging out in my kitchen and now I have something to do with it. Thanks for the great recipe!

  33. 33

    Kalynskitchen — March 28, 2011 @ 8:39 pm Reply

    Oh yes, I'd like a big serving of this please.

  34. 34

    Gwen — March 28, 2011 @ 8:39 pm Reply

    I love spagetti squash! I don't think it tastes anything like pasta tho. Such a mild and interesting squash it's perfect in all sorts of dishes, swiss chard's lovely bitterness would be wonderful. I have a huge bunch growing in my backyard. Yay!

  35. 35

    Molly — March 28, 2011 @ 8:42 pm Reply

    Great sounding recipe! Here's what I do to prepare my spaghetti squash: I poke it repeatedly all over with a fork, then toss it in the microwave for about 15 minutes. Easy peasy.

  36. 36

    Kelly — March 28, 2011 @ 8:43 pm Reply

    Yum. I'm in agreement with you. I always get frustrated when people say x healthy thing takes exactly like Y unhealthier thing. I used to see this a lot in raw cookbooks where they would suggest that say, eating sliced avocado is exactly like french fries. Ummm…to who. I always found it so naive and patronizing. But I do agree with you, I like spaghetti squash, but as a squash. :-)

  37. 37

    Joanne — March 28, 2011 @ 8:43 pm Reply

    First of all, this was like THE sweetest post. Ever. On this earth. And if you weren't married, you and I would be headed for Vegas right now. Just saying.I LOVE what you did with this. The additions of feta and chickpeas are fantastic! I'm definitely learning to appreciate spaghetti squash for what it is and not what it's not. Thanks to YOU!

  38. 38

    Cara Craves... — March 28, 2011 @ 8:43 pm Reply

    How crazy is it that I have never cooked with spaghetti squash?!They don't exist here in Korea, but still…when I get home I must give it a whirl.

  39. 39

    Ivy — March 28, 2011 @ 8:43 pm Reply

    Cara, thank you so much for sending this delicious pasta recipe. What a coincidence! My menu today includes chickpeas and chard :)

  40. 40

    Shannon — March 28, 2011 @ 8:49 pm Reply

    i'm a #2, and joanne is as awesome in person as she is on her blog ;) love the adaptations you made to the recipe, too! i will be trying it… maybe both of them ;)

  41. 41

    Shannon — March 28, 2011 @ 8:49 pm Reply

    i'm a #2, and joanne is as awesome in person as she is on her blog ;) love the adaptations you made to the recipe, too! i will be trying it… maybe both of them ;)

  42. 42

    janet — March 28, 2011 @ 8:49 pm Reply

    I am totally with you on the not eating pasta-camp. But this looks like a great way to enjoy spaghetti squash. It has been ages since I've made it, so I should try to snag some while local squashes are still available. :)

  43. 43

    janet — March 28, 2011 @ 8:49 pm Reply

    I am totally with you on the not eating pasta-camp. But this looks like a great way to enjoy spaghetti squash. It has been ages since I've made it, so I should try to snag some while local squashes are still available. :)

  44. 44

    Lizzy — March 28, 2011 @ 8:49 pm Reply

    I havent had spaghetti squash in awhile. I'm in the camp that its squash. not spaghetti and Idont like just putting red sauce on it and calling it healthier pasta! Your idea looks FAB!

  45. 45

    Lizzy — March 28, 2011 @ 8:49 pm Reply

    I havent had spaghetti squash in awhile. I'm in the camp that its squash. not spaghetti and Idont like just putting red sauce on it and calling it healthier pasta! Your idea looks FAB!

  46. 46

    grace — March 28, 2011 @ 8:49 pm Reply

    i like spaghetti squash, i like joanne, and i like grey's anatomy! bonus points for an alliterative title. :)

  47. 47

    Laurafoss — March 28, 2011 @ 8:49 pm Reply

    I want to try the sweet potato pasta that Richard made on Top Chef the other night!

  48. 48

    Kerstin — March 28, 2011 @ 8:49 pm Reply

    I agree, spaghetti squash is delicious, but it's squash, it's not a pasta substitute! This looks super flavorful!

  49. 49

    Gjesso — March 28, 2011 @ 8:49 pm Reply

    Yum! Didn't have spaghetti squash, so served the chard mixture over mashed cauliflower and it was delicious! Thanks for sharing!

  50. 50

    Gjesso — March 29, 2011 @ 2:04 am Reply

    Yum! Didn't have spaghetti squash, so served the chard mixture over mashed cauliflower and it was delicious! Thanks for sharing!

  51. 51

    Laurafoss — March 29, 2011 @ 2:04 am Reply

    I want to try the sweet potato pasta that Richard made on Top Chef the other night!

  52. 52

    Ivy — March 29, 2011 @ 2:04 am Reply

    Cara, thank you so much for sending this delicious pasta recipe. What a coincidence! My menu today includes chickpeas and chard :)

  53. 53

    Cara Craves... — March 29, 2011 @ 2:04 am Reply

    How crazy is it that I have never cooked with spaghetti squash?!They don't exist here in Korea, but still…when I get home I must give it a whirl.

  54. 54

    Joanne — March 29, 2011 @ 2:04 am Reply

    First of all, this was like THE sweetest post. Ever. On this earth. And if you weren't married, you and I would be headed for Vegas right now. Just saying.I LOVE what you did with this. The additions of feta and chickpeas are fantastic! I'm definitely learning to appreciate spaghetti squash for what it is and not what it's not. Thanks to YOU!

  55. 55

    Chrysta — March 29, 2011 @ 2:04 am Reply

    awesome post! Im in camp 2 as well. I just love it because I love squash. plain and simple. I love that you added chickpeas and cranberries! Great combo. I have a spaghetti squash hanging out in my kitchen and now I have something to do with it. Thanks for the great recipe!

  56. 56

    Katie @ HWS — March 29, 2011 @ 2:04 am Reply

    I'm at #2, and I will definitely be making this dish! :)

  57. 57

    Laura — March 29, 2011 @ 2:04 am Reply

    I love spaghetti squash! Looking forward to trying this recipe soon.

  58. 58

    Ashlee/Veggie by Season — March 29, 2011 @ 2:04 am Reply

    I, too, have to limit my pasta, even when I am training for long distances! When I do have it, I use Barilla plus, which has less calories, more protein and fiber. I also love spaghetti squash just for what it is, and not necessarily as a pasta sub. This dish looks great, Cara! And Joanne is also one of my favorite people I haven't met IRL but consider a great friend :)

  59. 59

    Nisrine M. — March 29, 2011 @ 2:04 am Reply

    Nice recipe for spaghetti squash, Cara. Feta must add loads of flavor.

  60. 60

    Caffettiera — March 31, 2011 @ 6:04 pm Reply

    I have never seen spaghetti squash in Europe, does anyone know if it is maybe sold under some other name? It looks so funny and being a huge fan of anything squash, I know I'd be a number two! Well, if I don't find the squash, I can always use spaghetti instead ;)

  61. 61

    Caffettiera — April 5, 2011 @ 1:15 am Reply

    I have never seen spaghetti squash in Europe, does anyone know if it is maybe sold under some other name? It looks so funny and being a huge fan of anything squash, I know I'd be a number two! Well, if I don't find the squash, I can always use spaghetti instead ;)

  62. 62

    Joanne — April 5, 2011 @ 1:15 am Reply

    First of all, this was like THE sweetest post. Ever. On this earth. And if you weren't married, you and I would be headed for Vegas right now. Just saying.I LOVE what you did with this. The additions of feta and chickpeas are fantastic! I'm definitely learning to appreciate spaghetti squash for what it is and not what it's not. Thanks to YOU!

  63. 63

    janet — April 5, 2011 @ 1:15 am Reply

    I am totally with you on the not eating pasta-camp. But this looks like a great way to enjoy spaghetti squash. It has been ages since I've made it, so I should try to snag some while local squashes are still available. :)

  64. 64

    Ivy — April 5, 2011 @ 1:15 am Reply

    Cara, thank you so much for sending this delicious pasta recipe. What a coincidence! My menu today includes chickpeas and chard :)

  65. 65

    Kelly — April 5, 2011 @ 1:15 am Reply

    Yum. I'm in agreement with you. I always get frustrated when people say x healthy thing takes exactly like Y unhealthier thing. I used to see this a lot in raw cookbooks where they would suggest that say, eating sliced avocado is exactly like french fries. Ummm…to who. I always found it so naive and patronizing. But I do agree with you, I like spaghetti squash, but as a squash. :-)

  66. 66

    Nisrine M. — April 5, 2011 @ 1:15 am Reply

    Nice recipe for spaghetti squash, Cara. Feta must add loads of flavor.

  67. 67

    Bridget — April 5, 2011 @ 1:15 am Reply

    I Looooove Spaghetti Squash! I was so curious the first time I tried it, but I dont think I had it in my head that it would taste like pasta…good because it definitely doesnt :) This recipe sounds awesome, and so simple…need to remember this one for dinner soon!!

  68. 68

    Lizzy — April 5, 2011 @ 1:15 am Reply

    I havent had spaghetti squash in awhile. I'm in the camp that its squash. not spaghetti and Idont like just putting red sauce on it and calling it healthier pasta! Your idea looks FAB!

  69. 69

    janet — April 5, 2011 @ 1:15 am Reply

    I am totally with you on the not eating pasta-camp. But this looks like a great way to enjoy spaghetti squash. It has been ages since I've made it, so I should try to snag some while local squashes are still available. :)

  70. 70

    Joanne — April 5, 2011 @ 1:15 am Reply

    First of all, this was like THE sweetest post. Ever. On this earth. And if you weren't married, you and I would be headed for Vegas right now. Just saying.I LOVE what you did with this. The additions of feta and chickpeas are fantastic! I'm definitely learning to appreciate spaghetti squash for what it is and not what it's not. Thanks to YOU!

  71. 71

    Bridget — April 5, 2011 @ 1:15 am Reply

    I Looooove Spaghetti Squash! I was so curious the first time I tried it, but I dont think I had it in my head that it would taste like pasta…good because it definitely doesnt :) This recipe sounds awesome, and so simple…need to remember this one for dinner soon!!

  72. 72

    Gwen — April 5, 2011 @ 1:15 am Reply

    I love spagetti squash! I don't think it tastes anything like pasta tho. Such a mild and interesting squash it's perfect in all sorts of dishes, swiss chard's lovely bitterness would be wonderful. I have a huge bunch growing in my backyard. Yay!

  73. 73

    Ashlee/Veggie by Season — April 5, 2011 @ 1:15 am Reply

    I, too, have to limit my pasta, even when I am training for long distances! When I do have it, I use Barilla plus, which has less calories, more protein and fiber. I also love spaghetti squash just for what it is, and not necessarily as a pasta sub. This dish looks great, Cara! And Joanne is also one of my favorite people I haven't met IRL but consider a great friend :)

  74. 74

    Kalynskitchen — April 5, 2011 @ 1:15 am Reply

    Oh yes, I'd like a big serving of this please.

  75. 75

    Branappetit — April 5, 2011 @ 1:15 am Reply

    I LOVE chard :) Always fun to see new recipes with it!

  76. 76

    Marissa — August 23, 2012 @ 4:06 pm Reply

    Ever since I first heard of spaghetti squash, I’d been meaning to try it, and this article convinced me to finally make it! It was so delicious! I really like your take on it: treating it as its own vegetable, not pasta. This recipe was so good; I loved how the chard and garlic balanced the sweetness of the cranberries and the squash itself. I do plan on trying other spaghetti squash recipes, but I’ll definitely be making this again too!

    • 76.1

      Cara — August 23, 2012 @ 4:08 pm

      I am so happy you enjoyed it, thanks for the feedback! love spaghetti squash and so happy it’s coming into season very soon!

  77. Pingback: Recipe: Spaghetti Squash with Swiss Chard, Chickpeas, and Craisins – Bye Bye Yo Yo

Leave a Comment