1. Cut squash lengthwise, remove seeds and pulp, being careful not to dig into flesh.

2. Place shells facing downward on baking pan and bake for 45 minutes. Remove squash when done, let cool, then gently squeeze the shell to remove the squash threads into a bowl. Set aside.

3. Sautee garlic and oil in pan for about one minute. Add chard and tomato to pan, quickly toss, then cover for 3 minutes or until chard is withered.

4. Stir in lemon/lime juice and pulp, red pepper flakes and sea salt, saut? until thoroughly combined.

5. Place squash threads in pan and combine all ingredients. Serve immediately.

*note: though I haven't tried it, I believe this recipe would taste just as wonderful if you substituted any other hearty green for the chard, i.e. spinach or kale.

Serves: 2

Preparation time: 45 min.

more Free recipe and All Free recipe