Last night my housemate made a chard recipe that called for just the leaves, leaving just the ruby-red stems. They were just too pretty not to eat, so in a fit of hunger, I scoured my tiny food shelf and came up with this recipe.
1 medium spaghetti squash
1 fist-full of chard stems (bonus if you have the leaves, too)
2 tablespoons of olive oil
2 cloves of garlic (or two cubes of Dorot frozen garlic from Trader Joe’s)
1 can of sustainably-caught, BPA-free canned tuna in water (or whatever you have handy)
Poke 5 or 6 sets of fork holes in the spaghetti squash. Pop it in the microwave for 12 minutes, turning every 3 minutes.
While that’s going, heat the olive oil in a frying pan. When hot, add the garlic. When the garlic is browned (or melted) toss in the washed and cubed chard stems. Saute until translucent.
Cut the finished squash in half and scrape out the “spaghetti” — there should be about four servings-worth.
Pile squash onto your plate, drizzle with olive oil and salt, add chard, and tuna, and enjoy!
Save the extra squash to eat with tomato sauce, butter and parmesan, or whatever other topping sounds good to you.