Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Spaghetti Squash Aglio E Olio with Rainbow Chard

Pasta lovers, this recipe is for you! Skip the carbs and dive in to this Spaghetti Squash dish. – it’s the real deal! With a total of seven ingredients, surprisingly this tasty dish does not lack in flavor. Think healthy Italian, sans the carbs! Yes, seriously – this spaghetti squash tastes so much like pasta that it is hard to tell the difference. Add in lentils or chicken for an extra does of protein. Happy Cooking and Enjoy!


Spaghetti Squash Aglio E Olio with Rainbow Chard


  • 1 large or 2 medium spaghetti squash, halved + seeds removed
  • 1/3 cup + 1 tablespoon olive oil
  • kosher salt and pepper
  • 8 cloves garlic, thinly sliced
  • 1/2-1 teaspoon crushed red pepper flakes
  • 1 bunch rainbow chard, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 cup grated parmesan cheese

To find full preparation instructions, visit the original recipe on Half Baked Harvest. Want more healthy recipes from Half Baked Harvest?  You can follow Half Baked Harvest on social media: FacebookTwitter, and  Instagram.

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Swiss Chard Frittata

This healthy and simple recipe gives you and your diners a delicious start to the day!

“A healthy alternative to the cheesy omelet: a frittata studded with Swiss chard, which delivers iron, potassium, and fiber. Using mostly egg whites in place of the usual whole eggs lowers the calorie count.” – Martha Stewart Living, June 2009


Swiss Chard Frittata

Makes 4 Servings


  • 1 large egg
  • 10 large egg whites
  • 1/3 cup fresh part-skim ricotta cheese, pressed through a fine sieve
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 2 leaves Swiss chard (4 ounces), sliced 1/2 inch thick crosswise (1 1/4 cups), stalks removed and chopped into 1/2-inch pieces (1/2 cup)
  • 1/2 large onion (4 ounces), thinly sliced crosswise (1/2 cup)


  1. Preheat oven to 375 degrees. Whisk together egg, whites, ricotta, teaspoon salt, and the pepper in a medium bowl.
  2. Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add Swiss chard stalks and onion, and cook until onion is tender and translucent, about 4 minutes. Add Swiss chard leaves, and cook, stirring, until tender, about 1 1/2 minutes. Sprinkle with remaining 1/4 teaspoon salt. Add egg mixture, and stir once or twice to distribute vegetables evenly. Place skillet in oven, and bake until eggs have set, about 13 minutes. Serve immediately.