Spaghetti Squash with Garlicky Kale

I’ve compiled 22 recipes from the “blog-o-sphere” that I have personally prepared over the years that will be a healthy and tasty alternative to serve this year.

Spaghetti Squash with Garlicky Kale and Chickpeas

I tried this recipe vegan style and vegetarian style. For the vegan version substitute the Parmesan with 1 cup of nutritional yeast.

Source: For Love and Lemons

Servings: about 2-3 people

What you need:

1 spaghetti squash
1-2 tablespoons olive oil
1 shallot, sliced thinly
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
optional: a bit of freshly grated parmesan cheese

Get to it:

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. (If your squash is difficult to cut, roast it whole for the first 20 minutes until it softens a bit, then cut and continue).
Remove squash from the oven, let it cool slightly and use a fork to scrape the squash into strands. (set aside).
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).
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.

Notes: vegan option – skip the cheese

Remember, if you like what you see please spread it! Pin it, like it, tweet it, and sign up for the Modern Monk Newsletter over to your right. I’ll promise to send you lots of love and share only healthy goodness that will change the way you live.