Ingredients
- 1 large spaghetti squash or 2 small
- 2 tablespoons olive oil
- 1 finely chopped shallot
- 1 minced clove of garlic
- 2 tsp red pepper flakes (optional)
- ½ can chickpeas, drained and rinsed (approximately ¾ c)
- 1 bunch of kale, stems removed, leaves torn or chopped
- 2 tbs lemon juice
- ⅓ cup diced sun-dried tomatoes
- ⅓ cup toasted pine nuts
- Salt and pepper to taste
- ½ cup feta cheese
Directions
- Bake Spaghetti Squash at 400F until cooked entirely, approximately 45 min-1 hour depending on size. Once complete, take a fork and remove the ‘noodles’ and place in a bowl and set aside.
- While the squash bakes, in a large skillet add the olive oil, shallots, minced garlic, red pepper flakes (optional), and a dash of salt and pepper. Cook over medium heat until shallots become translucent, about 5 minutes.
- Once shallots are translucent, add chickpeas, continuously stirring for about 5 minutes.
- Add chopped kale and lemon juice to the skillet and stir. Once mixed together, add the sun dried tomatoes.
- Once the kale is partially wilted, add the ‘spaghetti’ noodles and parmesan cheese. Mix together.
- Serve with the toasted pine nuts and sauteed chicken if desired.