There’s no better time than now to make spaghetti squash. Why? Because this recipe is the one you’ve been waiting for.
Adapted from My New Roots, I subbed out certain ingredients (to make it easier on myself) and also added marinara sauce. I think you’ll like it. If you don’t believe me, go ahead and see for yourself—the ingredients are listed below, just waiting for you to purchase at the grocery store.
Ingredients:
- 1 spaghetti squash
- 1 bunch kale
- 1 ½ Cup cooked chickpeas (canned, also called Garbonzo beans)
- 3 cloves garlic
- Olive oil
- Sea salt
- 1 tsp. crushed red pepper
- Marinara sauce, for topping
- Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400 F.
2. Cut the spaghetti squash in half (be careful—this is kind of hard, at least for me it is). Drizzle olive oil on the inside of each half and season with salt. Place face down on a baking sheet and cook for 45 minutes.
3. While the squash is in the oven getting ready to be spaghetti, wash the kale and remove the leaves from the stems. Cut in small pieces. Mince your garlic and rinse and drain the chickpeas. Set aside.
4. When the squash has about 10 minutes left in the oven, it’s time to cook up the delicious kale and chickpea mixture.
Heat up olive oil in a pan and then add the minced garlic, crushed red pepper and a pinch of sea salt. Cook for a couple of minutes and then add the kale—cook until the leaves begin to lose structure and turn a brighter green.
5. Add the chickpeas to the kale mixture just long enough to warm them up.
6. Remove the spaghetti squash from the oven. Once it is cooled a little bit, scrape out the inside with a fork. This comes out in strands, hence the ‘spaghetti’ part of spaghetti squash.
7. Place strands of spaghetti squash in a bowl. Add the kale + chickpea mixture. Top with marinara sauce and parmesan cheese and enjoy!
| Kale & Chickpea Spaghetti Squash |
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- 1 spaghetti squash
- 1 bunch kale
- 1 ½ Cup cooked chickpeas (canned, also called Garbonzo beans)
- 3 cloves garlic
- Olive oil
- Sea salt
- 1 tsp. crushed red pepper
- Marinara sauce, for topping
- Parmesan cheese (optional)
- Preheat the oven to 400 F.
- Cut the spaghetti squash in half (be careful—this is kind of hard, at least for me it is). Drizzle olive oil on the inside of each half and season with salt. Place face down on a baking sheet and cook for 45 minutes.
- While the squash is in the oven getting ready to be spaghetti, wash the kale and remove the leaves from the stems. Cut in small pieces. Mince your garlic and rinse and drain the chickpeas. Set aside.
- When the squash has about 10 minutes left in the oven, it’s time to cook up the delicious kale + chickpea mixture.
- Heat up olive oil in a pan and then add the minced garlic, crushed red pepper and a pinch of sea salt. Cook for a couple of minutes and then add the kale—cook until the leaves begin to lose structure and turn a brighter green.
- Add the chickpeas to the kale mixture just long enough to warm them up.
- Remove the spaghetti squash from the oven. Once it is cooled a little bit, scrape out the inside with a fork. This comes out in strands, hence the ‘spaghetti’ part of spaghetti squash.
- Place strands of spaghetti squash in a bowl. Add the kale + chickpea mixture. Top with marinara sauce and parmesan cheese and enjoy!
The post Kale and Chickpea Spaghetti Squash appeared first on Passion for Home – Bestlaminate Blog.
marilynkelvin 