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
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.
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.
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.
Transfer to bowl and toss with kale & chickpeas.
Top with parmesan cheese and serve.
- 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.
- 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.
- 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.
- Transfer to bowl and toss with kale & chickpeas.
- Top with parmesan cheese and serve.
Modified from My New Roots.
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