Serves 4-6

Swap pasta for low-carb, gluten-free spaghetti squash in this simple but delicious and super easy to make dish. Whether your aim is more veggies or just a new go-to-recipe, this bright and lemony dish is packed with nutrition so give these fiber-filled noodles a try!

Ingredients:

1 large spaghetti squash, halved and seeded
2 tablespoons ghee
About ½ cup olive oil
5-6 cloves garlic, thinly sliced
1 tsp. red pepper flakes
1 bunch Swiss chard chopped
1 cup nutritional yeast
Juice from 1 lemon
½ cup chopped fresh parsley
Sea and freshly ground pepper to taste

Preparation:

Preheat oven to 400 degrees.

Cut squash crosswise; take out seeds and spread flesh with ghee, salt and pepper and place cut side down on a baking sheet.

Bake until easily pierced with a fork, about 40-50 minutes and remove from oven to cool.

Once squash can be easily handled, scrape insides into spaghetti strands with a fork and set aside.

In a large skillet over medium heat add about ½ the oil, garlic and red pepper flakes. Cook, stirring often for about 6-8 minutes until the garlic is caramelized and fragrant. Stir in the chard and season with salt and pepper.

Finally, add the squash, the rest of the oil, nutritional yeast, lemon juice and parsley. Toss to coat.

To serve, plate the squash and sprinkle with a little fresh parsley on top.

Enjoy!