Access to this page has been denied because we believe you are using automation tools to browse the website. The first time I had spaghetti squash, it was served spaghetti squash a big scoop of store-bought marinara sauce mixed in.
It was slimy and goop-y and decidedly not spaghetti-like. About a month ago, ditching the pasta idea completely, I planned a post for bbq spaghetti squash tacos. I have a super cute photo to prove that the meal existed, but the recipe ended in total disaster. So, long story short, I’ve learned that I prefer my spaghetti squash as simple as possible and most importantly: sauce-less. The roasted strands come out of the oven with a nice al-dente bite, but, smothered in sauce, they become just too mushy for me. In this recipe, the roasted squash strands are lightly tossed with olive oil, garlic, rosemary, and a good squeeze of lemon.
I added chickpeas and kale to make it a full meal and toasted some pine nuts for crunch. So while spaghetti squash is not pasta and it never will be, this veggie-packed bowl just moved up my list as a healthy weeknight favorite. This easy spaghetti squash with kale is a great healthy weeknight dinner! Flavored with rosemary, lemon, and sun-dried tomatoes, it’s a delicious vegan and gluten-free dish. Prepare your squash following the directions in this post. Once the shallot starts to soften add the chickpeas and cook for a few minutes until lightly golden brown.
If you’re using roasted chickpeas, add them at the end of the recipe instead. Remove the garlic clove, add the kale and lemon juice, and stir. Once the kale is partially wilted, add the squash strands, the sun-dried tomatoes, a little grated Parmesan, and more salt and pepper, to taste. Remove from heat and top with toasted pine nuts and extra grated cheese.