Spaghetti Squash And Chard Sauté

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Nutrition per serving    (USDA % daily values)
CAL
233
FAT
57%
CHOL
8%
SOD
21%

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Ingredients for 4 servings

1/3 to 4 lb spaghetti squash

3 to 4 Tbsp olive oil

1 Tbsp minced garlic

1/4 teaspoon chili pepper flakes

1 teaspoon minced fresh rosemary

1/4 cup chopped fresh parsley

1 large bunch of chard, center rib removed, leaves chopped

2 teaspoons apple cider vinegar

Salt and pepper to taste

3/4 cup freshly grated Parmesan cheese

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