Spaghetti Squash w/ Chickpeas & Kale

Name: Spaghetti Squash w/ Chickpeas & Kale
Cuisine: European, Italian, Mediterranean
Ingredients: 1 spaghetti squash; 1-2 tablespoons olive oil; 1 shallot, sliced thinly; 1 garlic clove; ½ tablespoon minced fresh rosemary; Pinch of chile flakes; ½ cup chickpeas, cooked drained and rinsed (or roasted); 2 (packed) cups chopped kale leaves; 1 tablespoon lemon juice; ¼ cup chopped sun dried tomatoes (or capers or olives); ¼ cup toasted pine nuts; Sea salt and freshly ground black pepper; Freshly grated parmesan cheese (optional)

5 steps

Pierce spaghetti squash with a fork about 8 times. Place in the microwave 3-4 minutes (do not cook longer than 5 minutes whole). Remove the squash from the microwave and slice from top to bottom lengthwise. Using a spoon, remove seeds and pulp and discard. Place 1/4 cup water in the bottom of a small casserole dish. Add squash cut side down. Cover tightly with plastic wrap. Microwave 6-10 minutes or until the squash is easily pierced through the skin with a fork. Remove from microwave, carefully remove plastic wrap (hot steam will escape so use caution). Gently run a fork from top to bottom creating strands of spaghetti squash. Season with butter, salt and pepper. Recipe Notes A medium to small spaghetti squash takes about 7 minutes in my microwave. This can vary based on squash size and microwave wattage.

Updated at: Thu, 17 Aug 2023 09:46:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories388.5 kcal (19%)

Total Fat16.9 g (24%)

Carbs53.9 g (21%)

Sugars16.5 g (18%)

Protein13.3 g (27%)

Sodium303.5 mg (15%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1spaghetti squash

1 tablespoonsolive oil

1shallot

sliced thinly

1garlic clove

½ tablespoonfresh rosemary

minced

chile flakes

½ cupchickpeas

cooked drained and rinsed, or roasted

2 cupskale leaves

packed, chopped

1 tablespoonlemon juice

¼ cupsun dried tomatoes

chopped, or capers or olives

¼ cuptoasted pine nuts

sea salt

freshly ground black pepper

parmesan cheese

freshly grated, optional

Instructions

Step 1

Prepare the squash- Preheat the oven to 400°F- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. -Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm-Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

OvenPreheat

Step 2

In a large skillet over medium heat, add enough olive oil to lightly coat the pan, then add the shallot, garlic, rosemary, chile flakes, salt and pepper. (I added my garlic clove whole and removed it later).

Step 3

Once the shallot starts to soften, add the chickpeas and cook for a few minutes until they turn lightly golden brown. (If using roasted chickpeas, add them at the end of this recipe instead). Remove the garlic clove, and add the kale leaves, lemon juice, and then give everything in the pan a good stir.

Step 4

Once the kale is partially wilted, add the squash strands, a little grated cheese, sun dried tomatoes, and more salt and pepper, to taste. Toss to incorporate. Remove from heat and top with toasted pine nuts and extra grated cheese.

Step 5

Recipe by Love and Lemons at https://www.loveandlemons.com/roasted-spaghetti-squash-w-chickpeas-kale/