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    Home » Side Dishes

    Spaghetti Squash with Swiss Chard & Cranberries

    Published: Oct 15, 2012 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 20 Comments

    212Shares
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    Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette Recipe by Cookin' Canuck

    Every year spaghetti squash challenges me to do something other than ladling tomato sauce over top. This time, it's Swiss chard, dried cranberries and Dijon vinaigrette that turn this versatile squash into a memorable side dish.

    Aside from cooking up our favorite fall dishes, we are soaking in the rainbow of crimson, yellow and pumpkin orange colors on the mountainside.

    Mountains1

    We piled into the car and drove up Little Cottonwood Canyon, towards Snowbird and Alta ski resorts. The brilliant colors of the leaves were starting to fade slightly, but we relished crunching along the paths covered with dry twigs and fallen leaves.

    MountainsCollage

    Each time we go into the mountains, I wonder why we don't go more often. Inevitably, our youngest son (T) finds a large stick to alternately drag behind him and brandish like a light-saber. But their favorite thing to do is climb along the nearly dry riverbeds, hopping from rock to rock and leaping over tree roots along the way. It's a kids' dream and they could happily stay up there all day, playing "international spy" and "Greek gods of the mountains" (thank you for that, Percy Jackson).

    Mountains3

    Coming back home in the cool, crisp weather seemed like a good excuse for a bowl of Smoky Turkey Chili and a side of this easy spaghetti squash recipe.

    The recipe:
    Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.

    Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette Recipe by Cookin' Canuck

    Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.

    The dressing:
    Place the Dijon mustard into a small bowl. While whisking constantly, slow pour in olive oil. Whisk until smooth and well-combined. Whisk in white wine vinegar, salt and pepper.

    Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette Recipe by Cookin' Canuck

    The rest:
    For the Swiss chard, cut the leaves away from the stems and discard the stems. Roughly chop the leaves.

    Heat the olive in a large skillet set over medium heat. Add the Swiss chard and cook, stirring occasionally, until the chard is cooked down and dark green, 2 to 3 minutes.

    Add the chard and dried cranberries to the spaghetti squash. Pour in half of the dressing, toss to combine. Add more dressing, to taste. Serve.

    Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette Recipe

    Other spaghetti squash recipes:

    Pesto Chicken Stuffed Spaghetti Squash
    Spaghetti Squash with Apples & Toasted Pecans
    Southwestern Spaghetti Squash with Chipotle Peppers, Cilantro & Queso Fresco

    Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette Recipe

    This easy spaghetti squash dish, highlighted with Swiss chard and dried cranberries, is punched up with Dijon vinaigrette.
    5 from 1 vote
    Print Pin Rate
    Course: Side Dishes
    Cuisine: American
    Keyword: Vegetarian
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Cooling Time: 10 minutes
    Total Time: 38 minutes
    Servings: 6 Servings as a Side Dish
    Calories: 166kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 3 pound spaghetti squash

    The Dressing:

    • 1 ½ teaspoons Dijon mustard
    • ¼ cup extra-virgin olive oil
    • 1 ½ teaspoons white wine vinegar
    • Salt & pepper to taste

    The Rest:

    • 1 teaspoon olive oil
    • 6 large Swiss chard leaves
    • ⅓ cup dried cranberries
    Prevent your screen from going dark

    Instructions

    • Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
    • Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.

    The Dressing:

    • Place the Dijon mustard into a small bowl. While whisking constantly, slow pour in olive oil. Whisk until smooth and well-combined.
    • Whisk in white wine vinegar, salt and pepper.

    The Rest:

    • For the Swiss chard, cut the leaves away from the stems and discard the stems. Roughly chop the leaves.
    • Heat the olive in a large skillet set over medium heat. Add the Swiss chard and cook, stirring occasionally, until the chard is cooked down and dark green, 2 to 3 minutes.
    • Add the chard and dried cranberries to the spaghetti squash. Pour in half of the dressing, toss to combine. Add more dressing, to taste. Serve.

    Nutrition

    Serving: 1Serving (⅙ of Recipe) | Calories: 166kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 144mg | Potassium: 356mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3130IU | Vitamin C: 17.8mg | Calcium: 62mg | Iron: 1.5mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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    212Shares
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      Reader Interactions

      Comments

      1. Kari@Loaves n Dishes

        October 01, 2013 at 1:10 pm

        I love a good mustardy vinaigrette and the colors of this dish are so pretty!

        Reply
      2. Gloria Davis

        March 12, 2013 at 4:56 pm

        Oh my goodness this is soooooo good. I added chicken breast to it and made it a meal.

        Reply
      3. Gwen @SimplyHealthyFamily

        October 29, 2012 at 11:19 am

        What a great idea. I love spagetti squash but also get bored with pairing it with a tomato sauce. I'm so very jealous of those brilliant colours. Living in the Phoenix desert we don't see any of that or have seasons, it's still 90F here.

        Reply
      4. Mestebla

        October 21, 2012 at 5:17 pm

        I just ate this for dinner tonight and we all loved it! And that is saying something for my four kids all liking it (ages 3-9). I was a little concerned when I tasted the vinegiarette before I added it to the squash, but all the flavors balance each other out. I will definitely be making this again and can't wait to have some leftovers for lunch tomorrow. 🙂 thanks for a great and healthy recipe.

        Reply
      5. Deborah

        October 17, 2012 at 9:36 am

        I love this change up on spaghetti squash! And don't you love living in Utah - especially this time of year? So gorgeous!

        Reply
      6. Kristen

        October 16, 2012 at 7:49 pm

        Those pictures are gorgeous! Every time we head up the canyon (we're in West Jordan) I always think "why don't we do this more often????"

        The squash looks amazing, I'm going to put it on the grocery list and give it a shot.

        Finally, I read your incredible story of how you changed your life and your body. It's inspired me. I've been halfheartedly working on change but something clicked when I read your story. So thank you!! Now, wish me luck. 😉

        Reply
      7. MikeVFMK

        October 16, 2012 at 7:42 pm

        Love spaghetti squash! And love these fall ingredients, together they look incredible Dara. Oh, and btw, love pics of your family. The colours look amazing at the Canyon.

        Reply
      8. Rachel Cooks

        October 16, 2012 at 5:53 am

        This sounds great, especially the vinaigrette, spaghetti squash needs that punch of flavor!

        Reply
      9. Monet

        October 15, 2012 at 8:23 pm

        My mom loves spaghetti squash with butter and cheese, but I'm certain she'd fall heads over heels for this recipe. And I'm always looking for more kale recipes. Thank you for sharing!

        Reply
      10. Suzanne

        October 15, 2012 at 7:52 pm

        Wow, I LOVE spaghetti squash and always looking to find more ways to use it. I can't wait to try this. On my shopping list already!

        Reply
      11. Brian @ A Thought For Food

        October 15, 2012 at 7:36 pm

        Ok... this has my name all over it! I've done swish chard with dried cranberries before, but the spaghetti squash is just brilliant!

        Reply
      12. Jessica @ How Sweet

        October 15, 2012 at 6:53 pm

        oooh i am loving this!

        Reply
      13. Donna

        October 15, 2012 at 5:37 pm

        Such an amazing combo of flavors and textures. Wow. And so healthy, too!

        Reply
      14. KalynsKitchen

        October 15, 2012 at 3:29 pm

        I love the sound of this, and so pretty too!

        Reply
      15. Katrina @ Warm Vanilla Sugar

        October 15, 2012 at 12:46 pm

        What a fun idea! So colourful and pretty 🙂

        Reply
      16. Cassie

        October 15, 2012 at 8:44 am

        This dressing - my goodness, Dara, I am salivating. Amazing with the spaghetti squash too, I just love this!

        Reply
      17. Sandy @ RE

        October 15, 2012 at 8:22 am

        Love the photos. Your sons are so handsome!

        Today's Abby's 16th bday. She'd LOVE this dish. She's a really healthy eater 🙂

        Hugs, Dara!

        Reply
      18. Christine's Recipes

        October 15, 2012 at 8:17 am

        You pictures are always lovely and beautiful, Dara.
        I often make soups with spaghetti squash, haven't tried making salad with it. Should give it a go later.

        Reply
      19. carrian

        October 15, 2012 at 8:13 am

        Love all of those photos, Dara! We totally need to head outside more. Gorgeous spaghetti squash as well.

        Reply
      20. Robyn Stone | Add a Pinch

        October 15, 2012 at 7:24 am

        That looks so good, Dara! Love the photos of your family. So vibrant and fun!

        Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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