Makes 4-6 servings.

1 medium Red Dog spaghetti squash (enough for 3 cups roasted squash)
2 tablespoons olive oil
4 large cloves garlic, minced
1/4–1/2 teaspoon red pepper flakes
1 bunch Red Dog chard, shredded
1/2 teaspoon sea salt
5 ounces chevre
1/2 cup toasted walnuts

Preheat oven to 400°F. Cut the squash widthwise into 1″ slices. Scoop out the seeds and loose inner strands with a spoon. Brush both sides of the squash rings with a tablespoon of olive oil and sprinkle with salt and pepper. Lay out on a baking sheet lined with parchment paper. Bake for 15 minutes. Flip the rings and bake for 15 minutes more. While still on the tray, pull apart the squash with a fork, separating the strands from the peel.

Separate the leaves from the stems of the chard. Dice the stems and set aside. Chop the leaves into thin ribbons.

Sauté garlic, chard stems, and red pepper flakes with 1 Tbsp. olive oil over medium heat for 5 minutes.

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. Stir in the spaghetti squash and heat until warm.

Toast the walnuts by placing in a 350-degree oven for 8-10 minutes.

Add goat cheese and toasted walnuts to the spaghetti squash. Sprinkle goat cheese and toasted walnuts over the top. Add salt and pepper to taste and serve!