SPAGHETTI SQUASH SALAD

December 23, 2012 · 2 comments

in Chicken Entrees, Dinners, Pastas, Recipes, Vegetarian

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If you haven’t already, you should get to know spaghetti squash.

Because it’s extremely cool. And you will undoubtedly have a “…whoa…” moment in the course of making it.

Spaghetti Squash Salad by Rachel Schultz

Spaghetti Squash Salad
Serves 3-4

1 spaghetti squash
1 bunch kale, de-stemed and chopped
15 ounces chickpeas
3 cloves garlic
Olive oil
Salt & pepper
Shaved parmesan cheese
2 cups cooked chicken, cubed (optional)

Preheat oven to 400 degrees. Slice squash in have lengthwise. Remove pit and seeds. Drizzle each half with olive oil and season with salt & pepper. Place downward on a baking sheet and bake for 45 minutes.

Spaghetti Squash Salad by Rachel Schultz

Meanwhile, heat kale in a skillet over medium heat with garlic and olive oil for 5-7 minutes. The kale will become a brighter green and the stalks will have broken down, being less stiff and tough.

Spaghetti Squash Salad by Rachel Schultz

Add chickpeas to kale and remove from heat, mixing chick peas throughout. Using a spoon, remove insides of baked squash from shell. It will remove in strands, just like spaghetti.

Spaghetti Squash Salad by Rachel Schultz

Spaghetti Squash Salad by Rachel Schultz

Spaghetti Squash Salad by Rachel Schultz

Transfer to bowl and toss with kale & chickpeas.

Spaghetti Squash Salad by Rachel Schultz

Spaghetti Squash Salad by Rachel Schultz

Top with parmesan cheese and serve.

Spaghetti Squash Salad by Rachel Schultz

spaghetti squash salad
 
Author:
Serves: 3-4
Ingredients
  • 1 spaghetti squash
  • 1 bunch kale, de-stemed and chopped
  • 15 ounces chickpeas
  • 3 cloves garlic
  • Olive oil
  • Salt & pepper
  • Shaved parmesan cheese
  • 2 cups cooked chicken, cubed (optional)
Instructions
  1. Preheat oven to 400 degrees. Slice squash in have lengthwise. Remove pit and seeds. Drizzle each half with olive oil and season with salt & pepper. Place downward on a baking sheet and bake for 45 minutes.
  2. Meanwhile, heat kale in a skillet over medium heat with garlic and olive oil for 5-7 minutes. The kale will become a brighter green and the stalks will have broken down, being less stiff and tough.
  3. Add chickpeas to kale and remove from heat, mixing chick peas throughout. Using a spoon, remove insides of baked squash from shell. It will remove in strands, just like spaghetti.
  4. Transfer to bowl and toss with kale & chickpeas.
  5. Top with parmesan cheese and serve.

 

Modified from My New Roots.

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