- 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
- Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down on a baking sheet.
- 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.
- 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.
- 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.