Spaghetti Squash with Chickpeas and Kale
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
5 stepsTiming varies by step
Ingredient prep checklist
- Shallot: 1 shallot (thinly sliced)
- Rosemary: ½ tablespoon minced fresh rosemary
- Leaves Kale: 2 cups chopped kale leaves
- Sun-Dried Tomatoes: ¼ cup chopped sun-dried tomatoes (or capers or olives)
- Parmesan Cheese: Freshly grated Parmesan cheese (optional)
Preheat the oven to 400℉.
References
Full ingredient reference
- 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
- 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)