Friday, November 8, 2013

Spaghetti Squash with Garbanzo Beans

This Recipe was graciously provided by Sonal Tilva Subramanium of Sugar Land, Texas
Recipe - 100% Plant Based Version

Recipe with Cheese Garnish
  • 1 spaghetti squash
  • 2 Tablespoons extra virgin olive oil (can substitute coconut oil or ghee)
  • Good sea salt and freshly ground black pepper
  • 1 bunch kale, leaves chopped
  • 1 can chickpeas (rinsed and drained)
  • 3 cloves garlic, finely chopped or grated (you can add more if you love garlic)
  • ¼ teaspoon crushed red chili flakes or more to taste (optional)
  • Parmesan Reggiano cheese shaved on top (optional)
  1. Preheat oven to 400 degrees.  Cut the spaghetti squash in half lengthwise and remove the seeds.  Arrange cut-side down on a shallow baking sheet filled with about an inch of water.  Bake for 25 minutes until tender.  Or follow directions on the squash.  You can put the whole squash in the microwave for up to 2 minutes to help cut it in half.  You will find this is the hardest step in cooking spaghetti squash!
  2.  Heat oil in a large skillet over medium.  Add garlic and cook until fragrant, about a minute.  Add chili flakes (if using), stir for a few seconds and add chopped kale with a few pinches of sea salt.  Sauté kale until the leaves are bright green, about 5 minutes.  Add the chickpeas and cook until warmed through.  Remove from heat.
  3. Remove squash from oven when it is cooked through and tender.  Using a fork, pull the strands of squash from the peel so that it resembles spaghetti!   Add to the kale-chickpea mixture. Toss to combine and taste for seasoning.  Since spaghetti squash is rather bland, you will need to add plenty of salt and pepper.  Garnish with cheese if desired.