My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Tuesday
Oct012013

Spaghetti Squash with Chard + Fire Roasted Tomato Sauce

My excitement levels for fall cooking are at an all time high.  I have no idea why.  All I want is pumpkin.  And apples.  And squash.  And big, leafy greans.  And hearty, vegetable-filled soup!

It may be because I haven't had much time in the kitchen lately, which I'm sure you've noticed.  Things are still in limbo over here, but the kitchen will be back in full working order this weekend.

Hooray!

This meal is simle.  Truly.  I realize it takes nearly an hour to roast the squash but do you realize how much you can get done during that time?

You could empty the dishwasher, clean the kitchen, then prep the rest of the recipe.

You could tackle laundry, take a shower, and do some pushups.

You could sit and have a glass or three of wine and then chop an onion, garlic, oregano, and chard and call it a day.

A few flicks of the wrist later and you're good as gold.

Dinner is served.  Maybe with some cheese broiled on top.  Maybe with a pile of roasted white beans on top.  Maybe with a pile of garlic bread on the side.

Or just as is.

 

Chow time.

Print this!

Spaghetti Squash with Chard + Fire Roasted Tomato Sauce gluten-free, vegan // yields 2 large servings

  • 1 spaghetti squash
  • 1 small yellow onion, sliced
  • 2 teaspoons minced garlic
  • 2 cups fire roasted crushed tomatoes, from a 28oz can
  • 3-4 tablespoons chopped oregano, or about 3 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch of red pepper flakes
  • 2-3 chard leaves, de-stemmed
  • sunflower/safflower/grapeseed oil, for cooking
  1. Preheat your oven to 400* F.
  2. Slice the squash lengthwise and rub a drizzle of oil all over the cut side of both squash halves.
  3. Place cut side down on a baking sheet and bake until tender and easily scraped, 45min - 1 hour.  Let the squash cool for a good 10 minutes before serving with the sauce.
  4. During the last 15-20 minutes of cook time for the squash, heat a large pan over medium and add about 2-3 teaspoons of oil.  
  5. Once hot, add the onion to the pan and cook for about 7-9 minutes, until softened and starting to brown.  Stir occasionally. 
  6. Add the garlic and stir for about 30 seconds until fragrant.
  7. Add the tomatoes, oregano, salt, pepper, and red pepper flakes.  Stir.
  8. Reduce heat to simmer and let cook for about 6-8 minutes.
  9. Slice the chard into ribbons and add to the sauce.
  10. Let cook until greens are wilted and stems start to soften.  About 6-8 minutes.  If the sauce becomes too thick, add a tablespoon of water at a time to thin our or juice from the tomato can.
  11. Serve overtop of the cut squash and top however you like or eat as is.

Speaking of vegetable things, I'm pretty stoked for tomorrow!  As if today wasn't exciting enough!

I'm heading to California to meet up with the fantastic team at Earthbound Farm [think - giant tubs of organic spinach!].  I'll be gone for a quick, 2-day trip with a small group of bloggers.  We'll be visiting the EBF farmstand, meeting with the co-founder of Earthbound Farm, touring the farm fields, and so much more.  While the trip is a speedy one I am looking forward to learning more about the history of the company, their organic + sustainable farming practices, and hopefully gain a little recipe inspiration.  Oh, and the food.  I'm obviously looking forward to the food...and digging my feet in the sand if it's even for just a few minutes.

Feel free to follow along over on Instagram while I'm away!

Ashley

 

 

Reader Comments (17)

Another reason for me to finally try spaghetti squash! It's not as common here in New Zealand as it seems to be in the US (by that I mean I've never seen it) but I am determined to get my hands on it and give this recipe a shot :)
October 2, 2013 | Unregistered CommenterEmma (This Kind Choice)
Spaghetti squash is the best! This looks so good and like my perfect meal!

Have fun in CA! That trip sounds awesome!
October 2, 2013 | Unregistered CommenterTieghan
Have a fantastic time at Earthbound Farms! I visited with my school a few years back and not only is it gorgeous, they also have a small vegetable stand that makes the most incredible frozen yogurt. I hope you try it out! And also, if you are able to sneak down to Carmel at any point to go hang out on the beach, head over to La Biciclette in Carmel-by-the-Sea for a delicious French inspired meal.
October 2, 2013 | Unregistered CommenterKinsey
That sounds like an awesome trip!! Have fun! This meal looks fantastic, as always, Ashley!
have fun in CA. When I first came across these squash last year- i was pleasantly surprised and cant wait to try them already this year too :)
I am so making this with my next spaghetti squash. I made our first spaghetti squash of the season earlier this week, and the boyfriend apparently LOVES it... who knew? Love all the veggies going on here! It's happening for sure.
October 2, 2013 | Unregistered CommenterErica {Coffee & Quinoa}
I love spaghetti squash!!! I've never thought to stuff it, but that's definitely going to be what I do the next time I scoop one up!
October 2, 2013 | Unregistered CommenterMaria Tadic
This looks so pretty! I would eat this all by myself!!!
Ooh, stuffed squash sounds exactly right for the incoming cool weather. :) I don't think I've ever stuffed anything with greens before--it sounds delicious!
October 2, 2013 | Unregistered CommenterEileen
Love that chard in there! I can't wait to roast my first spaghetti squash this year, it's one of my all time favorite! (and maybe do some push-ups and drink some wine.)
October 2, 2013 | Unregistered CommenterKatie
I'm also craving fall foods like crazy right now because they are just so dang comforting! This looks delicious and I love the idea of multitasking and having dinner ready with the flick of a wrist! ;)
I have to admit, I am just a little jealous of your trip to Earthbound. I would love to learn from a company that is passionate about sustainable farming practices. Have so much fun and be sure to share with us when you get back!
Vegan + Savory. You deliver. Every. Time.

Thanks so much Ashley!
October 2, 2013 | Unregistered CommenterAmy
I was totally not excited about cooking for fall, until I saw this recipe. This looks like the perfect transition to cooler weather!
October 2, 2013 | Unregistered CommenterRachael@AnAvocadoADay
I used to make something like this in college. (It was both inexpensive and filling - two requirements for a poor college student.) You have jogged my memory. It was really good then, but your addition of the kale brings the nutrient value off the charts! Have a great trip - sounds like so much fun!
October 3, 2013 | Unregistered Commenterlori @ thehealthminded
This looks fantastic! Putting these ingredients on my shopping list this week!
This looks truly fantastic and I can't wait to make it! I never do anything with spaghetti squash beyond eating it with marinara sauce or butter & Parmesan ;)
October 7, 2013 | Unregistered CommenterAmelia
I made this sauce for dinner tonight and served it over quinoa - delicious!
February 27, 2014 | Unregistered CommenterJusteen

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