This is quite a versatile dish, I added chicken and beans instead of chickpeas, you could you any sort of green instead of kale. I used cavolo nero, but it is really tasty. It also used up the last little bit of spaghetti squash I had in the freezer. I have the not so little plants sat waiting to be planted out for this year, so I can make more awesome spaghetti squash dishes.
Spaghetti Squash with Kale and Sun-Dried Tomatoes
(from The Taste Space)
1 small spaghetti squash
1 tbsp oil
1 small onion, quartered and thinly sliced
4 cloves garlic, minced or pressed
200g kale, stems removed and thinly sliced
200g can beans/chickpeas
1/2 tsp curry powder
1/2 tsp smoked paprika
1/4 tsp chilli flakes
6 sun-dried tomatoes, cut into strips
Preheat oven to 200C.
Pierce the spaghetti squash multiple times with a fork or knife. Place on a baking sheet and bake for 1 hour, turning the squash half way through cooking. Remove from oven and set aside until cool enough to handle. Once the squash has cooled, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork.
Whilst the squash is cooling, heat the oil in a large frying pan over medium heat. Add the onion, and sauté until translucent. Add the garlic and continue to sauté until the onion is golden, around 1 min more.
Add the kale to the pan along with a splash of water to keep it moist. Raise the heat to medium-high, and cook the greens until they turn a brilliant green, stirring often. Stir in the spaghetti squash, beans, curry powder, smoked paprika and chilli flakes. Continue to cook and stir the squash for an additional 3-4 mins, or until the kale ribbons are tender, but still nice and bright. Add the sun-dried tomatoes. Season and serve.