Thursday, January 17, 2013

{Oh My Gosh} Spaghetti Squash

This fall, I got about 9 spaghetti squashes from my mother in law, so I started searching for some recipes. I came across this beaut. It's a "new age" recipe {or at least that's what I'd call it}. It's very nutritious, delicious, and awesome.
Photo Credit to
Oh my Gosh, Spaghetti Squash
1 spaghetti squash
1 bunch kale {or spinach}
1 ½ cups cooked chickpeas (or 1 can)
3 cloves garlic
olive oil
sea salt
pinch crushed chilies {or red pepper flakes}
¾ cup toasted hazelnuts
Pecorino Romano {or fresh parmesan}

Preheat oven to 400°F.
Prepare the spaghetti squash by cutting it in half lengthwise, removing the seeds, rubbing the inside of each half with a drizzle of olive oil, then seasoning with salt and pepper. Place face down on a lined baking tray and place in the oven – cook for about 45 minutes.
While the squash is baking, prepare the rest of the filling. Wash kale well and remove the tough center rib of each leaf. Roughly chop kale into small pieces.
Heat oil, ghee, or butter in a frying pan, then add minced garlic, crushed chilies to taste, and a pinch of sea salt. Cook 2 minutes until fragrant, then add chopped kale and cook until the leaves are bright green and just starting to lose structure. {I will try spinach next time because even though I let the kale lose structure, they were still quite tough} Throw in the chickpeas and cook just to warm. Remove from heat.
Remove squash form the oven when it is cooked through. Using a fork, scrape out the insides, which will pull away from the shell in strands, like spaghetti (whoa). Place all strands in a bowl, and toss with the kale and chickpea mixture. At this point you can either serve it from the bowl, or mix it everything together and place back in one half of the empty squash shells for a beautiful presentation. Sprinkle with chopped toasted hazelnuts and shaved Pecorino Romano. Enjoy.

Recipe Source: Adapted slightly from My New Roots via Pinterest

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