Steps:
- Pre-heat oven to 400. Cut the spaghetti squash lengthways, scooping out and discarding the seeds and obvious stringy flesh. Drizzle a little of the oil into each cavity, pop in a bay leaf and a little of the oregano.
- In the skillet over a low-medium heat 2 tbsp of the oil; add the garlic and ras-al-hanout. Let this sizzle gently for a minute then add the kale and cook down. Add spaghetti squash, oregano to taste, the tablespoon of preserved lemon
- In a smaller pan, add the remaining oil and, when hot, add the harissa, capers and chickpeas. Cook till crusted add into the pan with the kale and squash and give a gentle toss around with two forks. Serve immediately. Note: you can cook everything in the one skillet but I like to keep the capers and chickpeas separate to crisp them up a bit. then add to other pan. Or can just lump everything together.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love