1 spaghetti squash
1-2 tablespoons avocado oil
1 shallot, sliced thinly
1 garlic clove
½ tablespoon minced fresh rosemary
Pinch of chile flakes
½ cup chickpeas, drained and rinsed
2 (packed) cups of chopped kale leaves
Juice of ½ a lemon
¼ cup chopped sun dried tomatoes (or capers or olives)
¼ cup toasted pine nuts
Sea salt and freshly ground black pepper
Freshly grated parmesan cheese (optional)
To Cook Squash:
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with avocado oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
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 sides of the squash.
To Make The Rest:
In a large skillet over medium heat, add enough avocado oil to lightly coat the pan, then add the shallot, garlic, rosemary, chile flakes, salt and pepper. (I added my garlic clove whole and removed it later).
Once the shallot starts to soften, add the chickpeas and cook for a few minutes until they turn lightly golden brown. Remove the garlic clove, and add the kale leaves, lemon juice, and then give everything in the pan a good stir.
Once the kale is partially wilted, add the squash strands, a little grated cheese, sun dried tomatoes, and more salt and pepper, to taste. Toss to incorporate. Remove from heat and top with toasted pine nuts and extra grated cheese.
Recipe adapted from loveandlemons.com