Vegan
Slow Cooker Spaghetti Squash with Chickpeas and Kale
Balsamic Roasted Red Peppers
Ingredients
- 1 small spaghetti squash
- ½ Tbsp olive oil
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 (14.5-oz) can chickpeas, drained and rinsed
- ⅛ tsp crushed red pepper
- 4 cups stemmed and chopped lacinato kale
- 3 Tbsp chopped sun-dried tomatoes in oil
- 1 Tbsp fresh lemon juice
Instructions
- Pierce squash 4 to 5 times with a sharp knife.
- Place in a 4-quart slow cooker; add ½ cup water.
- Cover and cook on LOW 7 to 8 hours or until tender.
- Halve squash, and scrape out seeds.
- Using a fork, scrape spaghetti-like strands from squash.
- Heat oil in a large skillet over medium heat.
- Add onion and garlic; cook 2 minutes.
- Stir in chickpeas and red pepper; cook 1 minute.
- Add kale, tomatoes, and lemon juice; cook, stirring often, until kale is wilted.
- Stir in spaghetti squash strands; cook until thoroughly heated.
Side Dish Ingredients
- 2 red bell peppers, halved
- ¼ tsp salt
- ¼ tsp pepper
- 1½ Tbsp balsamic vinegar
- ½ Tbsp olive oil
Side Dish Instructions
- Preheat oven to 425°F.
- Place bell peppers on a rimmed baking sheet coated with cooking spray.
- Sprinkle with salt and pepper; bake 20 to 25 minutes.
- Slice peppers into strips; drizzle with vinegar and oil.
Vegetarian Meal Plan
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