Spaghetti Squash with Chickpeas and Kale

Name: Spaghetti Squash with Chickpeas and Kale
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2 to 3
Ingredients: 1 spaghetti squash; 1 to 2 tablespoons extra-virgin olive oil; 1 shallot; 1 whole garlic clove; ½ tablespoon minced fresh rosemary; red pepper flakes; Sea salt and freshly ground black pepper; ½ cup cooked chickpeas; 2 cups chopped kale leaves; 1 tablespoon fresh lemon juice; ¼ cup chopped sun-dried tomatoes; ¼ cup toasted pine nuts; freshly grated Parmesan cheese

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Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
2 to 3
Course
Main Course

Spaghetti Squash with Chickpeas and Kale

Iris Warren

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This easy spaghetti squash with kale is a great healthy weeknight dinner! Flavored with rosemary, lemon, and sun-dried tomatoes, it's a delicious vegan and gluten-free dish.

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Ingredients

Servings

1 spaghetti squash
1 to 2 tablespoons extra-virgin olive oil
1 shallot thinly sliced
1 whole garlic clove
½ tablespoon minced fresh rosemary
red pepper flakes
Sea salt and freshly ground black pepper
½ cup cooked chickpeas drained and rinsed (or roasted)
2 cups chopped kale leaves
1 tablespoon fresh lemon juice
¼ cup chopped sun-dried tomatoes or capers or olives
¼ cup toasted pine nuts
freshly grated Parmesan cheese optional

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Instructions

Preheat the oven to 400℉.
Prepare the spaghetti squash following the directions in this post.
In a large skillet over medium heat, add enough olive oil to lightly coat the pan, then add the shallots, the whole garlic clove (we’ll remove it later), rosemary, a pinch of red pepper flakes, a few pinches of salt, and several grinds of pepper.
Once the shallot starts to soften, add the chickpeas and cook for a few minutes until lightly golden brown. If you’re using roasted chickpeas, add them at the end of the recipe instead. Remove the garlic clove, add the kale and lemon juice, and stir.
Once the kale is partially wilted, add the squash strands, the sun-dried tomatoes, a little grated Parmesan, and more salt and pepper, to taste. Toss to incorporate. Remove from the heat and top with the toasted pine nuts and more grated cheese.