This recipe is a nice combo of Spaghetti squash strands, CHEESE (yum....cheese), light Alfredo sauce, balsamic vinegar, with two garlic, Chard layers. Its filling, easily digestible and will not make you feel STUFFED.
Now here is the thing about swiss chard. I planted some measly seeds...and BOOM!! I have MASSIVE Chard plants that are of mutant size! This is just ONE of about 8 plants I have.
I love how my Chard garden looks. The plants are gorgeous, delish and so healthy! But I don't get a chance to cook it too often due to the hubster. I generally give it away. (if you want some, let me know!) But part of healthy eating is getting in those green leafy vegetables...PLUS they grow in my back yard for goodness sakes!! If you too are a Chard hater, substitute something else like Spinach (yes, he is not a fan either) or another veggie entirely (chopped up broccoli maybe?)
OK...onto the spaghetti squash. Have you tried it? It's got to be the most interesting thing ever! After steaming it and "stringing" it with a fork, it makes spaghetti like strands that you can top with your favorite sauces, bake, or just put butter, Parmesan cheese and salt and pepper on it. It doesn't have much flavor on it's own so it needs to have added salt, pepper and other flavors to give it any real umph! At only 42 calories per cup making it is a bargain in calorie count making it OK to top with real cheese for a sinful bit of butter!
If you haven't seen a spaghetti squash they look like this:
Now, cut it lengthwise and BE CAREFUL. The outer skin is HARD and if your knife is not very sharp, you can cut yourself.
Then from the SHORT width, start shredding (or stranding) the squash with a fork:
Once all stranded, put into a bowl and Set aside.
1 whole Spaghetti squash (about 4 cups) shredded into strands
6-8 cups chopped swiss chard, stems removed
1 cup onion, chopped
4 garlic cloves, thinly sliced
1 jar light Alfredo sauce (I used Classico)
4 oz aged Gouda (or Parmesan or other sharp cheese)
1 large can tomatoes, drained well
fresh basil, chopped (about 5 tablespoons or more to taste)
about 3 tsp olive oil
Heat oven to 375 degrees
Foil line a baking sheet and arrange drained tomatoes in a single layer. Pop in the oven and let roast while you prepare other ingredients, remove when you get to assembly stage.
Meanwhile, cook your spaghetti squash as indicated above, set aside.
In a saute pan, add oil and heat until very hot. Add onion and cook till brown. Add garlic slices and cook about a minute or two. Add all swiss chard and cook until wilted and greatly reduced. 6-8 cups will make a small amount of sauteed chard, but enough for this recipe. Set aside.
Spray an 8X8 pan with non stick cooking spray. Add half the spaghetti squash and pat down lightly. Sprinkle with salt and pepper and drizzle with balsamic. Add half the alfredo sauce then top with Half the tomatoes, half the basil, half the chard mixture and half the cheese. Repeat the layer ending with cheese. Finish with another drizzle of balsamic.
Bake in a 375 degree oven for 20 minutes or until very bubbly and melty. Pull out of oven and let sit for at least 10 minutes.
This will not hold it's shape when very hot (it will the next day though!!)
In the WW recipe builder 1/6th of this recipe is 7 points plus.....serve with your favorite sides, salad or bread.
From my home to yours, ENJOY!