Spaghetti Squash With Swiss Chard, Dried Cranberries & Dijon Vinaigrette Recipe
This delightful dish combines the delicate strands of cooked spaghetti squash with sautéed Swiss chard and sweet dried cranberries, all tossed in a tangy Dijon mustard vinaigrette. It's a colorful and flavorful ensemble that makes for a satisfying and wholesome meal.
— Constant Cookbook
Ingredients
- 1 (3 lb.) spaghetti squash
- 1 1/2 tsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 1/2 tsp white wine vinegar
- Salt & pepper to taste
- 1 tsp olive oil
- 6 large Swiss chard leaves
- 1/3 cup dried cranberries
Instructions
- Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
- The Dressing:
- Place the Dijon mustard into a small bowl. While whisking constantly, slow pour in olive oil. Whisk until smooth and well-combined.
- Whisk in white wine vinegar, salt and pepper.
- The Rest:
- For the Swiss chard, cut the leaves away from the stems and discard the stems. Roughly chop the leaves.
- Heat the olive in a large skillet set over medium heat. Add the Swiss chard and cook, stirring occasionally, until the chard is cooked down and dark green, 2 to 3 minutes.
- Add the chard and dried cranberries to the spaghetti squash. Pour in half of the dressing, toss to combine. Add more dressing, to taste. Serve.
Yield
Serves 6 as a side dish
Nutrition
- Serving Size: 1 Serving (1/6 of Recipe)
- Calories: 166 kcal
- Carbohydrate Content: 19 g
- Protein Content: 2 g
- Fat Content: 11 g
- Saturated Fat Content: 2 g
- Sodium Content: 144 mg
- Fiber Content: 4 g
- Sugar Content: 9 g
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