15 lines
1.1 KiB
Plaintext
15 lines
1.1 KiB
Plaintext
---
|
||
title: Spaghetti Squash w/ Chickpeas & Kale
|
||
servings: 3
|
||
category: Main
|
||
source: Love and Lemons
|
||
---
|
||
Preheat the oven to 400F.
|
||
Prepare your squash following the directions in this post.
|
||
In a large skillet over medium heat, add enough olive oil to lightly coat the pan, then add @shallot{1%large}(sliced), @garlic{1}(clove, whole), @rosemary{1/2%tbsp}(minced), @crushed red pepper flakes{1/4%tsp}(or to taste), and @salt{to taste} and @black pepper{to taste}; sauté for ~{1%minute} or until fragrant.
|
||
|
||
Once the shallot starts to soften add the @chickpeas{1/2%cup}(cooked, drained and rinsed). Cook for a few minutes until lightly golden brown. If you’re using roasted chickpeas, add them at the end of the recipe instead. Remove the garlic clove, add the @kale{2%cups}(chopped) and @lemon juice{1%tbsp}, and stir.
|
||
|
||
Once the kale is wilted, add the spaghetti squash strands, @sun-dried tomatoes{1/4%cup} (or capers or olives), @Parmesan cheese{to taste} (optional), and more salt and pepper to taste. Toss to incorporate. Remove from heat and top with @pine nuts{1/4%cup}(toasted) and extra grated cheese.
|
||
Serve.
|