Roasted Spaghetti Squash with Chickpeas and Kale
Ingredients
- 1 large spaghetti squash (or use 2 small)
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 2 (15-oz) cans chickpeas, drained and rinsed
- ¼ tsp crushed red pepper
- 1 bunch lacinato kale, stemmed and chopped
- 1 cup vegetable broth
- ⅓ cup chopped sun-dried tomatoes in oil
- 2 Tbsp fresh lemon juice
Instructions
- Preheat oven to 400°F. Halve spaghetti squash lengthwise, and place, cut sides down, on a foil-lined rimmed baking sheet. Bake 30 to 40 minutes or until tender. Let stand until cool enough to handle.
- Meanwhile, cook onion and garlic in hot oil in a large skillet over medium heat 2 minutes. Stir in chickpeas and pepper; cook 1 minute.
- Add kale, broth, tomatoes, and lemon juice; cook, stirring often, until kale is wilted. Season with salt and pepper to taste.
- Scrape out seeds from squash. Using a fork, scrape spaghetti-like strands from squash. Serve chickpea mixture over squash strands.
Vegan Meal Plan
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