jbrechtel
ed70f6e3c2
Downloaded recipe images from source URLs (NYT Cooking, Love & Lemons, Food Network, etc.) via og:image scraping and DuckDuckGo search + page scraping for recipes without direct source URLs.
16 lines
1.2 KiB
Plaintext
16 lines
1.2 KiB
Plaintext
image: https://roux.roo.lol/recipe-images/spaghetti-squash-w-chickpeas-and-kale.webp
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---
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title: Spaghetti Squash w/ Chickpeas & Kale
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servings: 3
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category: Main
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source: Love and Lemons
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---
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Preheat the oven to 400F.
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Prepare your squash following the directions in this post.
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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.
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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.
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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.
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Serve.
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