Spaghetti Squash w/ Chard Walnuts + Chèvre

A vegan, gluten-free, and low-carb dish that's packed with nutrients. We love that. This recipe is inspired by one of my favorites from Feasting at Home.

INGREDIENTS
3 cups spaghetti squash from 1 medium squash
1 tbsp olive oil
4 large garlic cloves, minced
¼ - ½ tsp red pepper flakes
1 bunch, swiss chard 4 cups shredded, 130 grams
½ tsp sea salt
5 oz Violife dairy-free feta cheese
½ cup toasted walnuts (see notes)

DIRECTIONS
Preheat oven to 400° F. Cut the spaghetti squash into 1 inch widthwise slices with a sharp chef’s knife. Scoop out the seeds and inner strands with a spoon. Brush both sides of the squash rings with olive oil and sprinkle with salt and pepper. Layout on a baking sheet with parchment paper. Place in the oven for 15 minutes. Flip the squash rings over and bake for 15 minutes more. Or until softened enough to fork apart.

While still on the tray, pick the squash with a fork, separating the strands out from the peel. Dice the stems of the chard and set aside. Cut the leaves of chard into thin ribbons. Sauté garlic, chard stems, and red pepper flakes with olive oil over medium heat for 5 minutes. Add chard ribbons and salt stir for 2 minutes until wilted and fully coated with the oil. Add 1 tablespoon of water and cover and steam for 2 minutes. Add cooked roasted spaghetti squash, stir in and heat until warm. Sprinkle feta and toasted walnuts over the top.