If you have not already, you should get to know spaghetti squash because it is extremely cool. And you will undoubtedly have a “…whoa…” moment in the course of making it. Specifically when you have roasted it and all the spaghetti appears. And the spaghetti squash makes a good partner for kale in a salad. Also add some shredded chicken for a full dinner. Or just as is for like a really good lunch thing. This looks so good I am craving it again.
Spaghetti Squash & Kale Salad
Serves three to four
1 spaghetti squash
1 teaspoon olive oil
A dash of salt
A dash of pepper
1 bunch kale, sliced
2 cloves garlic, minced
15 ounces chickpeas
Shaved parmesan cheese
Preheat oven to 400 degrees. Slice squash in half and drizzle insides with olive oil. Season with salt and pepper. Place downward on a lined baking sheet. Roast for 40 minutes.
Heat additional olive oil in a skillet over medium-low heat. Add kale and garlic and sauce for 2-3 minutes, until tender. Stir in chickpeas and cook an additional 1 minute.
Remove spaghetti squash from shell, discarding pit and seeds. Toss kale and chickpeas with spaghetti squash. Top with parmesan.
- 1 spaghetti squash
- 1 teaspoon olive oil
- A dash of salt
- A dash of pepper
- 1 bunch kale, sliced
- 2 cloves garlic, minced
- 15 ounces chickpeas
- Shaved parmesan cheese
- Preheat oven to 400 degrees. Slice squash in half and drizzle insides with olive oil. Season with salt and pepper. Place downward on a lined baking sheet. Roast for 40 minutes.
- Heat additional olive oil in a skillet over medium-low heat. Add kale and garlic and sauce for 2-3 minutes, until tender. Stir in chickpeas and cook an additional 1 minute.
- Remove spaghetti squash from shell, discarding pit and seeds. Toss kale and chickpeas with spaghetti squash. Top with parmesan.
Adapted from My New Roots.
