Spaghetti Squash with Chickpeas and Kale
Spinach Salad with Pine Nuts
Ingredients
- 2 spaghetti squash, halved lengthwise
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 2 (15-oz) cans chickpeas, rinsed and drained
- ¼ tsp crushed red pepper
- 1 bunch lacinato kale, stemmed and chopped
- 1 cup vegetable broth
- ⅓ cup chopped sundried tomatoes in oil
- 2 Tbsp fresh lemon juice
Instructions
- Scoop out seeds from squash. Place squash, cut sides down, in a 13- x 9-inch baking dish. Cover with plastic wrap. Microwave at HIGH 15 minutes or until fork-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 red pepper; cook 1 minute.
- Add kale, broth, tomatoes, and lemon juice; cook, stirring often, until kale is wilted. Season with salt and pepper, if desired.
- Using a fork, scrape spaghetti-like strands from squash. Serve chickpea mixture over squash.
Side Dish Ingredients
- ¼ cup olive oil
- 2 Tbsp vegan red wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 1 (10-oz) pkg baby spinach
- 2 shallots, thinly sliced
- ¼ cup pine nuts
Side Dish Instructions
- Whisk together oil, vinegar, salt, and pepper in a large bowl. Add spinach, shallots, and nuts; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
271
|
137
|
408
|
| Fat (g) | 7 | 13 | 20 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 9 | 2 | 11 |
| Carb (g) | 49 | 4 | 53 |
| Fiber (g) | 11 | 2 | 13 |
| Sodium (mg) | 408 | 135 | 543 |
| T. Sugs (g) | 12 | 1 | 13 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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