Tuscan Spaghetti Squash with Kale
Tuscan Spaghetti Squash with Kale
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Ingredients:
1 spaghetti squash
1-2 tablespoons olive oil
½ onion
1 clove garlic
½ tablespoon minced fresh rosemary
pinch of chile flakes
½ cup chickpeas, drained and rinsed
2 (packed) cups of chopped kale leaves
juice of ½ a lemon
¼ cup chopped sun dried tomatoes (or capers or olives)
¼ cup toasted pine nuts
salt & pepper
Directions:
Preheat oven to 375 degrees F.
Slice quash 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 olive oil to lightly coat the pan, then add the onion, garlic, rosemary, chile flakes, salt and pepper.
Once the onion starts to soften, add chickpeas and cook for a few minutes until they turn lightly golden brown. 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, sun dried tomatoes, and more salt and pepper, to taste. Toss to incorporate. Remove from heat and top with toasted pine nuts.
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