A delicious and nutritious keto-friendly dish featuring roasted spaghetti squash, savory chickpeas, and hearty kale, seasoned with garlic and red pepper flakes for a flavorful kick.
Ingredients: 1 medium spaghetti squash. 1 can chickpeas, drained and rinsed. 2 cups kale, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/2 teaspoon red pepper flakes. Salt and pepper to taste. Fresh parsley for garnish optional.
Instructions: Preheat oven to 400F 200C. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes, or until the squash is tender and easily pierced with a fork. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, saut for 1-2 minutes until fragrant. Add the chickpeas and kale to the skillet, and saut for another 5-7 minutes until the kale is wilted and chickpeas are lightly browned. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Divide the spaghetti squash between plates, top with the chickpea and kale mixture. Garnish with fresh parsley if desired. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 45 minutes
Jacob