Garlic & Chard Spaghetti Squash with Pomegranate Seeds

10/25/2021

Garlic & Chard Spaghetti Squash with Pomegranate Seeds

When fall comes around, I immediately start to crave all things squash. Spaghetti squash is definitely one of my favorite Fall veggies to make because it's so versatile and pairs well with so many different flavors so you can really get creative with it. I was so excited when Holland House® Organic Wine Vinegars reached out and asked me to come up with a festive vegetarian entrée for easy holiday entertaining and right away started testing out spaghetti squash recipes that would be fun for the season.

This Garlic & Chard Spaghetti Squash with Pomegranate Seeds not only festive, it's also super flavorful, delicious, and healthy. The roasted squash is mixed with garlicky sautéed chard that gets extra bright and distinctive flavor from the Holland House Red Wine Vinegar, and then it's all topped with Parmesan, rosemary, and pomegranate seeds for that salty, sweet, herby combo we all love. Talk about a delicious fall recipe that would be perfect for the holidays, and I love that the rainbow chard and pomegranate seeds bring in those festive colors, too! 

If you made a big batch, the rainbow chard could honestly be a side dish all on it's own. It's sautéed with garlic and shallots and then finished off with Holland House Red Wine Vinegar which gives it the balance and brightness that it really needs to shine! So simple but so good. Just a thought for your Thanksgiving tables when you need some extra greens to balance out all the stuffing and yams! But to be honest, I really love it as a main dish mixed in with the roasted spaghetti squash and topped with parmesan, pomegranate seeds, and fresh herbs -- it's so satisfying, filling, and cozy for fall! 

Ingredients
1 spaghetti squash
3 tbsp extra virgin olive oil
1 large bunch rainbow chard
1 shallot, finely minced
2 garlic cloves, finely minced
2 tsp Holland House Organic Red Wine Vinegar
3 tbsp pomegranate seeds
1/2 tbsp finely minced fresh rosemary
Salt and pepper to taste
Freshly grated parmesan cheese

Serves 2-3.

1. Preheat oven to 400˚F. Prepare a baking sheet with parchment paper.
2. Cut both ends off the spaghetti squash, then stand it up and cut down the middle to slice squash in half lengthwise. Use a large spoon to scoop out all of the seeds and gunk from each half.
3. Lightly drizzle squash halves with extra virgin olive oil and season with salt and pepper.
4. Place squash halves cut-side down on the prepared baking sheet and poke a couple holes in the outside of the squash with a fork. Roast for 35-45 minutes, or until squash is tender enough to scrape into "spaghetti" strands but not yet mushy. It will depend on the size of your squash —  mine took about 40 minutes. (If you'd rather cook it in the pressure cooker than the oven, follow these cooking instructions.)
5. Once ready, set aside until it's cool enough to handle, then place in a large bowl and scrape the squash into strands from top to bottom. 
6. While the squash cooks, make the rainbow chard. Trim the ends off the stems, then separate the leaves from the stems. Chop both the stems and the leaves.
7. Warm 1 tbsp extra virgin olive oil in a large sauté pan or Dutch oven, then add chard stems. Sauté for 2-3 minutes, then add shallot and continue to sauté another 2 minutes. Add chard leaves and sauté until wilted, about 3-4 minutes, adding in the garlic for the last minute. Season with salt and pepper and stir in red wine vinegar at the end. Give everything a toss.
8. Add spaghetti squash strands to the pan with the sautéed chard. Drizzle in another 1-2 tbsp extra virgin olive oil and give everything a toss until the chard is evenly distributed. Season with salt and pepper.
9. Divvy up into bowls and top with freshly grated Parmesan, pomegranate seeds, and fresh rosemary. Dig in!

I am so excited for you guys to try out this recipe this fall and can't wait to see it on your holiday tables!  Be sure to follow Holland House on Facebook and Pinterest for more delicious recipes and tips!

This is a sponsored post written by me on behalf of Holland House Organic Cooking Vinegars, available nationwide at Walmart, Albertsons Safeway, Shop Rite, Hy-Vee, Food Lion and Hannaford. Follow Holland House on Facebook, Instagram, and Pinterest. All content, opinions, and words are my own, and I only promote products that I truly love. Thank you so much for supporting the brands that support Weeknight Bite!