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Spaghetti Squash With Kale And Chickpeas

648 faves | 14 recommends
Nutrition per serving    (USDA % daily values)
CAL
201
FAT
37%
CHOL
0%
SOD
10%

Comments

Very tasty! I added more sea salt than usual and drained the squash before combining. The chile peppers were key also.
Aimee Greenspan   •  13 Mar   •  Report
Good alternative to the usual marinara/spaghetti squash. I added leftover red wine to the pan after sautéing...and sprinkled Parmesan on top. Very nice.
K S   •  15 Oct   •  Report
Delicious. I added some ginger while saut?ng the kale and it added a beautiful zing.
Amanda Cook   •  25 Oct   •  Report
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Ingredients for 4 servings

1 spaghetti squash, about 3 1/2 pounds

3 Tablespoons unrefined olive oil + more for drizzling the squash or unrefined coconut oil or ghee

Sea salt and freshly ground black pepper

1 bunch kale, center rib removed, leaves chopped

1 ½ cups cooked chickpeas (rinsed and drained, if canned)

3 cloves garlic, finely chopped

¼ teaspoon crushed red chili flakes or more to taste

Parmesan or Pecorino-Romano cheese shaved on top (optional)

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