Easy Spaghetti Squash With Spicy Chickpeas

Spaghetti Squash with kale, spicy chickpeas, sun dried tomatoes and roasted pine nuts

Eating seasonally (queue the squashes!) and locally is a beautiful way to reduce your footprint and get into the spirit of the season. With Fall embracing us, lean into the squashes, potatoes and get creative!

Spaghetti Squash with Spicy Chickpeas and Greens

Kerry Dunn | 11.11.20

• prep time: 10 mins
  
  
• cook time: 45 mins
  
  
• total time: 55 mins
  
  Servings: 4

Ingredients:

• 1 spaghetti squash
• 1 can (15 oz) chickpeas
• 2 cups chopped kale'
• 2 tbs fresh lemon juice
• 2 tbs olive oil
• 1 tsp rosemary
• 1/2 tsp red pepper flakes
• 1/4 cup sun dried tomatoes
• 1/8 cup roasted pine nuts
• 1 clove garlic chopped
• 3 green onions chopped
• salt & pepper

Instructions:

1. Preheat oven to 400 degrees. Halve the spaghetti squash and place on baking sheet. Brush sqaush with olive oil, salt and pepper. Roast face down for 40-50 minutes
2. In another pan, spread a small bit of olive oil. Spread pine nuts onto sheet pan with salt and pepper. Roast at 400 degrees for 5 minutes
3. In a skillet add 2 tbs olive oil, 3 green onions chopped, chopped garlic clove, 1 tsp rosemary, 1/2 tsp chili flakes & pinches of salt/pep. Add the chickpeas and let them crisp at medium heat. About 15 minutes.
4. Once chickpeas are cooked add 2 tbs fresh lemon juice, 2 cups chopped kale & 1/4 cup sun dried tomatoes. Mix together well and massaging kale as needed
5. Scoop out spaghetti squash with a fork. Then combine the skillet and spaghetti squash. Enjoy & top with basil or anything else you like!