1 spaghetti squash, about 3½ pounds
3 tbsp olive oil, + more for drizzling
salt & pepper
1 bunch kale, center rib removed, leaves chopped
1 ½ cups cooked chickpeas (rinsed and drained, if canned)
3 cloves garlic, minced
¼ tsp crushed red chili flakes (or more, to taste)
¼ c Parmesan or Pecorino-Romano cheese
Cook the spaghetti squash.
Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of each half with a drizzle of olive oil and season with salt & pepper.
• Microwave: Arrange cut-side down and microwave 10 minutes, or until flesh is soft.
• Roast: Arrange cut-side down on a parchment-lined baking sheet and bake for 45 minutes until tender.
Cook the kale.
Heat oil in a large skillet over medium. Add garlic and cook until fragrant, about 1 minute or less – don’t brown the garlic. Add chili flakes, stir for a few seconds, then add the chopped kale; season with a pinch of salt. Sauté kale until the leaves are bright green and soft, about 5 minutes. Add the chickpeas and cook until warmed through. Remove from heat.
Assemble the dish.
When the squash is cooked through and tender, use a fork to pull the strands of squash from the peel so that it resembles…spaghetti! Place the strands into a serving bowl and add the kale-chickpea mixture.
Note: If you prepare the spaghetti squash in advance (or use leftover, cooked spaghetti squash) simply add it to the kale and chickpeas mix and sauté over medium heat until warmed through. Toss to combine and taste for seasoning. Don’t be stingy with salt & pepper. Top with Parmesan cheese.