Winter Spaghetti Squash Bowl
Grab a spaghetti squash, fresh kale, and a shallot, and the rest of the items in this recipe you can probably find already in your pantry.
Squash, kale, and onions are in season in the winter months. I prefer to cook with seasonal produce because it’s more nutrient dense and you can often find the produce locally.
I created this recipe because I had a spaghetti squash sitting on my counter for weeks and I wanted to make something different. This recipe has many textures and flavors. It’s delicious for dinner and makes a great lunch the next day.
Seasonal Spaghetti Squash Bowl
Servings: 3-4
Ingredients:
1 spaghetti squash
2 tablespoons extra-virgin olive oil
1 shallot, sliced thinly
2 garlic cloves, minced
2 rosemary springs
Pinch of chile flakes
½ cup chickpeas, cooked drained and rinsed
2 (packed) cups chopped kale leaves
1 tablespoon lemon juice
¼ cup chopped sun-dried tomatoes
¼ cup toasted pine nuts
Sea salt and freshly ground black pepper
Directions:
Preheat the oven to 400F.
Prepare your squash. Remove seeds. Drizzle olive oil, salt, pepper. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast 30-40 mins.
In a large skillet over medium heat, add enough olive oil to lightly coat the pan, then add the shallots, garlic, rosemary, chile flakes, and pinches of salt and pepper.
Once the shallot starts to soften add the chickpeas and cook for a few minutes until lightly golden brown. Add the kale and lemon juice, and stir.
Once the kale is partially wilted, add the squash strands, the sun-dried tomatoes, and more salt and pepper, to taste. Toss to incorporate. Remove the rosemary springs. Remove from heat and top with toasted pine nuts.
Enjoy!