STUDIO755: SPAGHETTI SQUASH W/TOMATO CHICKPEA KALE STEW
Categories Vegetable Low Carb Vegetarian Wheat/Gluten-Free Healthy Vegan
Yield 4-8 people
Number Of Ingredients 11
Steps:
- Cut&gut spaghetti squash, rub inside w/olive oil, add thin slices of garlic, salt & pepper it, and place facing up on baking in 375 degree oven for about 45min - until flesh of squash can be pierced w/knife with little resistance. Meanwhile... In a large pot or skillet, heat the olive oil over medium-high heat. Add the onion & sautee for a 3-4 min. Then add garlic, red pepper flakes, paprika, oregano & basil. Cook, stirring frequently, until the onion is softened,another 2-3 min. (Reduce the heat if the onions start to brown.) Add can of tomatoes with liquid, olives, and chickpeas. Stir to combine & simmer for a couple minutes. Add kale, stir it up, then cover and let it simmer until kale starts to wilt. This should only be 5-7 mins since you want the kale to lose its texture & crispness) Add salt and freshly ground black pepper, to taste. Shred spaghetti squash with a fork and place in mound in center of serving platter. Pile the veggie stew stuff on top & serve. (Idea for optional garnish for additional yumminess: goat cheese?) XO
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