I think I have an obsession with spaghetti squash. It’s easily my favorite winter squash (no offense, pumpkin). It has a mildly sweet flavor, so you can use it in desserts – but it also produces noodle-like strands, making it perfect for savory dishes where it’s more commonly used. While I love using it in casseroles, I decided that this time, I’d use these lovely ribbon-like noodles as a spaghetti substitute. Wish some fresh chard in hand, I came up with this Italian swiss chard “spaghetti” and it turned out magnifico! 😉 I used red onion, garlic cloves, red pepper flakes, oregano, fresh tomato and a little white wine to give this dish plenty of Italian flavor. Then I topped the “spaghetti” with some crumbled crispy prosciutto. I was never much of a bread girl in my pre-paleo past, but I always had a soft spot for pasta. I used to make it all the time in college. My favorite way to eat pasta was with sauteed onions and tomatoes and sprinkled with a few simple spices. Now, I realize that the pasta was just a carb-laden vehicle to get the sauce into my mouth. It was the sauce I loved… not the pasta. Impressive realization, I know. Spaghetti squash is a much healthier “vehicle” and in my opinion, it’s way more fun to eat. Enjoy! Ciao! 🙂
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