Spaghetti Squash with Chickpeas and Kale

INGREDIENTS

• 1 spaghetti squash (about 1.5lbs)
• 2 tablespoons olive oil, divided
• 1 shallot, thinly sliced
• 1 whole garlic clove, peeled
• 2 teaspoons minced fresh rosemary
• ½ teaspoon red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 15oz can cooked chickpeas, drained and rinsed (or roasted)
• 2 cups chopped kale leaves
• 1 tablespoon fresh lemon juice
• 1 cup cherry tomatoes, halved
• ¼ cup toasted walnuts
• 1 tablespoon freshly grated Parmesan cheese, optional

DIRECTIONS

1. Preheat the oven to 400°F.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper.
3. Place the spaghetti squash cut side down on a baking sheet lined with parchment paper or aluminum foil. Use a fork to poke holes through the squash skin. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.
4. With 15 minutes remaining, add the sliced cherry tomatoes to the baking sheet with the spaghetti squash.
5. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the insides of each half of the squash.
6. Heat a large skillet over medium heat. Once hot, add 1 tablespoon oil and heat until shimmering. Add the shallots, the whole garlic clove (we’ll remove it later), rosemary, red pepper flakes, salt, and pepper.
7. 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.
8. Once the kale is partially wilted, add the squash strands and roasted tomatoes. Toss to incorporate. Remove from heat and top with toasted walnuts and parmesan cheese, if desired.

VARIATIONS & TIPS

• Substitute ¼ cup chopped sun-dried tomatoes for the fresh tomatoes.
• You can start the spaghetti squash in the microwave to jumpstart the cooking process. Microwave cut side down for about 5 minutes. Depending on the size of the squash, you may need to microwave one side at a time.
• Substitute toasted slivered almonds, pecans or pine nuts for the walnuts.

NUTRITION FACTS

YIELD: 4 servings 

Calories: 328 per serving, Carbohydrates: 42g, Fiber: 11g, Sugar: 11g (0g added sugar), Protein: 10.9g, Fat: 15.3g, Saturated fat: 2g, Cholesterol: 1.1mg, Sodium: 465mg

SOURCE: Adapted from loveandlemons.com