Chickpea and Kale Spaghetti Squash

Servings: 4 · Prep: 20 min · Cook: 55 min · Total: 75 min

Ingredients

• 1 each Spaghetti squash
• 3 cups Canned chickpeas
• 8 ounces Fresh kale
• 4 each Garlic cloves
• 1 each Fresh lemon
• 1/4 cup + 1 tablespoon Extra virgin olive oil
• 1 teaspoon Fine salt
• 1/2 teaspoon Ground black pepper
• 1/4 teaspoon Crushed red pepper flakes
• 1/4 cup Water

Equipment

Whisk; Baking Sheet; Measuring Cups; Measuring Spoons; Cutting Board; Colander; Skillet; Chef’s knife; Fork; Oven mitts; Spoon; Grater; Lid; Bowl; Kitchen scale; produce brush; whisk; baking sheet; measuring cups; measuring spoons; cutting board; colander; skillet; chef’s knife; fork; oven mitts; spoon; grater; lid; bowl; kitchen scale

Steps

1. Heat the oven and prepare the ingredients. Heat the oven to 400°F. Wash your hands and clean the work surface. Rinse the squash, kale and lemon under running water, scrubbing the squash rind with a produce brush. Remove any damaged areas and dry the produce. Drain and rinse the chickpeas. Remove the tough kale stems and chop the leaves; weigh 8 ounces of prepared leaves. Mince the garlic, then zest and juice the lemon.
   • 1 Each spaghetti squash
   • 3 cups chickpeas — drained and rinsed
   • 8 ounces kale — tough stems removed and leaves chopped
   • 4 Each garlic — minced
   • 1 teaspoon lemon — zested and juiced
   • 3 tablespoons lemon — zested and juiced
2. Halve and season the squash. Place the squash on a stable cutting board. Carefully halve it lengthwise and scoop out the seeds with a spoon. Rub the cut flesh with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Place the halves cut-side down on the baking sheet.
   • 1 Each spaghetti squash
   • 1 tablespoon olive oil
   • 1/2 teaspoon salt

   Keep the squash steady on the cutting board and keep fingers clear; do not force the knife through a rocking squash.

3. Roast until the flesh separates into strands. Roast for 40–50 minutes, until the cut edges are golden and a fork easily pierces the flesh. Begin checking at 40 minutes; stop roasting when the flesh separates into strands but still has a little firmness.
4. Whisk the lemon dressing. Meanwhile, whisk 1 teaspoon lemon zest, 3 tablespoons lemon juice, the 2 tablespoons dressing oil and the black pepper together in the small bowl. Set aside until the final toss.
   • 1 teaspoon lemon — zested and juiced
   • 3 tablespoons lemon — zested and juiced
   • 2 tablespoons olive oil
   • 1/2 teaspoon Ground Black Pepper
5. Sauté the garlic and pepper flakes. During the last 15 minutes of roasting, heat the 2 tablespoons sautéing oil in the skillet over medium-low heat. Add the garlic and red pepper flakes and cook for 30–60 seconds, stirring, until fragrant but not browned.
   • 2 tablespoons olive oil
   • 4 Each garlic — minced
   • 1/4 teaspoon red pepper flakes
6. Cook the chickpeas and kale. Add the chickpeas, kale, 1/4 cup water and remaining 1/2 teaspoon salt. Increase the heat to medium, cover and cook for 6–8 minutes, stirring once halfway through, until the kale is tender and the chickpeas are hot. Uncover and cook for 2–3 minutes to evaporate any pooled liquid. Remove from the heat if the squash is not yet ready.
   • 3 cups chickpeas — drained and rinsed
   • 8 ounces kale — tough stems removed and leaves chopped
   • 1/4 cup Water
   • 1/2 teaspoon salt
7. Scrape the squash into strands. Let the roasted squash cool for about 5 minutes, until safe to handle with oven mitts. Turn the halves cut-side up and use a fork to gently scrape the flesh into strands, leaving the skins behind.

   Use oven mitts when turning the roasted halves; hot steam can collect beneath them.

8. Toss the squash with the chickpea mixture. Add the squash strands to the skillet. Toss gently over medium heat for 2–3 minutes, until everything is hot and any excess moisture has evaporated. Avoid vigorous stirring, which can break up the strands.
9. Add the dressing and serve. Remove the skillet from the heat. Pour the lemon dressing over the entire mixture and toss gently to combine with the garlic-infused oil. Divide evenly among four bowls and serve warm.

https://plumtally.com/recipes/chickpea-and-kale-spaghetti-squash-r4ofpz4gzn1d