I love spaghetti but sometimes I don't feel like eating all that wheat so spaghetti squash is a fabulous alternative to satisfy a pasta craving. You can cook it and add marina sauce and eat up but I like trying different things to make it more interesting.
This time I tried a recipe that included kale. It was pretty good and I think I'll make it again but change a few things.
1 spaghetti squash
1 bunch kale
1 ½ cups cooked chickpeas (or 1 can)
3 cloves garlic
pinch of crushed red pepper flakes
¾ cup toasted walnuts
fresh Parmesan cheese
1. Preheat oven to 400°F.
2. Cut spaghetti squash in half lengthwise, remove the seeds, rubbing the inside of each half with a drizzle of olive oil, then seasoning with salt and pepper. Place face down on a lined baking tray and cook for about 45 minutes.
3. While wash kale, cut away the rib, and roughly chop kale.
4. Heat oil in a large pan, then add minced garlic, crushed red pepper to taste, and a pinch of sea salt. Cook until fragrant, then add chopped kale and cook until the leaves are bright green and just starting to lose structure. Throw in the chickpeas and cook just to warm. Remove from heat.
5. After squash is done, remove from oven and let cool until you can handle it. Using a fork, scrape out the insides. Place all strands in a bowl, and toss with the kale and chickpea mixture. Sprinkle with chopped toasted walnuts and shaved Parmesan. Enjoy.
I needed to add a little more salt and pepper once served, so be sure to season to taste. Next time I try this I think I'll add some lemon juice to freshen it up a little bit but overall it was pretty good.
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