Anselmo Braun October 28, 2020 Fall Recipes
1 spaghetti squash
1 to 2 tablespoons extra-virgin olive oil
1 shallot, sliced thinly
1 whole garlic clove
½ tablespoon minced fresh rosemary
Pinch of chile flakes
½ cup chickpeas, cooked drained and rinsed (or roasted)
2 (packed) cups chopped kale leaves
1 tablespoon lemon juice
¼ cup chopped sun-dried tomatoes (or capers or olives)
¼ cup toasted pine nuts
Sea salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional)
1. Preheat the oven to 400F.
2. Prepare your squash following the directions in this post.
3. In a large skillet over medium heat, add enough olive oil to lightly coat the pan, then add the shallots, the whole garlic clove (we’ll remove it later), rosemary, chile flakes, and pinches of salt and pepper.
4. 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.
5. 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. Toss to incorporate. Remove from heat and top with toasted pine nuts and extra grated cheese.
Vegan option - skip the cheese