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Spaghetti Squash with Chickpeas and Kale
loveandlemons.com -- with minor changes by Eve
A delicious and nutritious "pasta" dinner.
1 spaghetti squash
15 ml1 T. olive oil or water
1 shallot or small onion, sliced
1 to 2 garlic cloves, chopped
15 ml1 T. minced fresh rosemary
pinch of red pepper flakes
1 & 1/2 to 2 cups cooked chickpeas
470 ml2 cups chopped kale
15 ml1 T. lemon juice
59 ml1/4 c. chopped sun-dried tomatoes
salt and pepper to taste
vegan parmesan, e.g. Walnut Parm
Preheat oven to 375F.
Slice the squash lengthwise and scoop out the seeds. Place cut side down in a baking pan, with a little water in the bottom. Bake about 45 minutes until lightly browned and fork tender. When cool enough to handle, use a fork to pull out the strands.
In a large skillet over medium heat, saute the onion, garlic, rosemary, and red pepper flakes in little oil or water.
When the onion is soft, stir in the chickpeas, then the kale and lemon juice.
When the kale is wilted, add the squash strands, sun-dried tomatoes and parmesan and toss. Serve hot.