Spaghetti Squash with Chickpeas & Kale
Use organic ingredients whenever possible.
1 spaghetti squash
1–2 Tbsp olive oil
1 shallot, sliced thinly
1 clove garlic
½ Tbsp minced fresh rosemary
pinch of chile flakes
½ cup chickpeas
2 cups of chopped kale leaves
juice of ½ a lemon
¼ cup chopped sun dried tomatoes
¼ cup toasted pine nuts
salt & pepper
optional: a bit of freshly grated parmesan cheese
Preheat oven to 375 degrees F.
Slice your squash in half lengthwise. Scoop out the seeds and pulp from the middle. Place the squash on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 1 hour or until the flesh is tender and you can scrape noodle-like strands with a fork.
Remove squash from the oven, let it cool slightly and use a fork to scrape the squash into strands.
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.
Once the shallot starts to soften, add the chickpeas and cook for a few minutes until they turn lightly golden brown. Remove the garlic clove, and add the kale leaves, lemon juice, and then give everything in the pan a good stir.
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.
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Find out why adding Chickpeas to your diet will help make you your own Health Hero. Find out more about the Health Benefits of Chickpeas.