Studio755 Spaghetti Squash Wtomato Chickpea Kale Stew Recipes

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SPAGHETTI SQUASH W/ CHICKPEAS & KALE



Spaghetti Squash w/ Chickpeas & Kale image

This easy spaghetti squash with kale is a great healthy weeknight dinner! Flavored with rosemary, lemon, and sun-dried tomatoes, it's a delicious vegan and gluten-free dish.

Provided by Jeanine Donofrio

Categories     Main Dish

Yield 2 to 3

Number Of Ingredients 13

1 spaghetti squash
1 to 2 tablespoons extra-virgin olive oil
1 shallot, sliced thinly
1 whole garlic clove
½ tablespoon minced fresh rosemary
Pinch of chile flakes
½ cup chickpeas, cooked drained and rinsed (or roasted)
2 (packed) cups chopped kale leaves
1 tablespoon lemon juice
¼ cup chopped sun-dried tomatoes (or capers or olives)
¼ cup toasted pine nuts
Sea salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional)

Steps:

  • 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 the shallots, the whole garlic clove (we'll remove it later), rosemary, chile flakes, and pinches of salt and pepper.
  • Once the shallot starts to soften add the chickpeas and 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 and lemon juice, and stir.
  • Once the kale is partially wilted, add the squash strands, the sun-dried tomatoes, a little grated Parmesan, and more salt and pepper, to taste. Toss to incorporate. Remove from heat and top with toasted pine nuts and extra grated cheese.

STUDIO755: SPAGHETTI SQUASH W/TOMATO CHICKPEA KALE STEW



STUDIO755: SPAGHETTI SQUASH W/TOMATO CHICKPEA KALE STEW image

Categories     Vegetable     Low Carb     Vegetarian     Wheat/Gluten-Free     Healthy     Vegan

Yield 4-8 people

Number Of Ingredients 11

2 T. extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp red pepper flakes
1/2 tsp paprika
1 tsp dried oregano
1 tsp dried basil
1 can diced tomatoes, undrained
1 can chickpeas, rinsed and drained
Handful of sliced kalamata olives
1 large bunch kale, cut into ribbons or small bite-sized pieces

Steps:

  • Cut&gut spaghetti squash, rub inside w/olive oil, add thin slices of garlic, salt & pepper it, and place facing up on baking in 375 degree oven for about 45min - until flesh of squash can be pierced w/knife with little resistance. Meanwhile... In a large pot or skillet, heat the olive oil over medium-high heat. Add the onion & sautee for a 3-4 min. Then add garlic, red pepper flakes, paprika, oregano & basil. Cook, stirring frequently, until the onion is softened,another 2-3 min. (Reduce the heat if the onions start to brown.) Add can of tomatoes with liquid, olives, and chickpeas. Stir to combine & simmer for a couple minutes. Add kale, stir it up, then cover and let it simmer until kale starts to wilt. This should only be 5-7 mins since you want the kale to lose its texture & crispness) Add salt and freshly ground black pepper, to taste. Shred spaghetti squash with a fork and place in mound in center of serving platter. Pile the veggie stew stuff on top & serve. (Idea for optional garnish for additional yumminess: goat cheese?) XO

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