Step 1

Roast spaghetti squash following this recipe.

Step 2

Dice the stems of the chard and set aside.  Cut the leaves of chard into thin ribbons.

Step 3

Sauté garlic, chard stems, and red pepper flakes with olive oil over medium heat for 5 minutes.

Step 4

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.

Step 5

Add cooked roasted spaghetti squash, stir in and heat until warm.

Step 6

Sprinkle goat cheese and toasted walnuts over the top.

Step 7

Add salt and pepper, if needed and serve!