Spaghetti Squash And Chard

• 1 spaghetti squash, halved and seeded
• 3 tablespoons olive oil, or more as needed
• 1 small onion, diced
• 3 leaves green chard, stems and leaves diced
• 2 cloves garlic, chopped, or more to taste
• 1 tablespoon red pepper flakes
• salt and ground black pepper to taste
• 2 tomatoes, seeded and diced
• 1/4 cup chopped fresh parsley
• 3 sprigs fresh thyme, leaves stripped
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.
2. Bake squash in the preheated oven until soft and easily pierced with a knife, 45 minutes to 1 hour. Remove from oven and cool until easily handled, 5 to 10 minutes. Use a fork to scrape insides of squash into spaghetti strands; transfer to a bowl.
3. Heat olive oil in a large skillet over medium heat. Add onion and chard stems; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until soft, about 2 minutes. Stir in chard leaves; cook and stir until just wilted, about 3 minutes. Season with red pepper flakes, salt, and black pepper.
4. Stir squash, tomatoes, parsley, and thyme into the skillet. Cook and stir until flavors combine, about 5 minutes. Sprinkle Parmesan cheese on top before serving.

olive oil, onion, green chard, garlic, red pepper, salt, tomatoes, parsley, thyme, parmesan cheese

Taken from www.allrecipes.com/recipe/246364/spaghetti-squash-and-chard/ (may not work)