Spaghetti Squash With Chickpeas and Kale

Spaghetti Squash With Chickpeas and Kale


1 medium spaghetti squash Avocado Oil Spray  1-2 tablespoons extra virgin olive oil  Pinch of chile flakes 1 medium yellow onion, sliced 1 tablespoon garlic, minced 1 cup cremini mushrooms, thinly sliced 2 teaspoons dried Italian seasoning  1 bunch lacinato kale, stems removed, leaves chopped  1 cup chickpeas, roasted ¼ cup pine nuts, toasted 2 tablespoons freshly squeezed lemon juice Salt and Pepper Grated Vegan Parmesan Cheese (Optional)


  1.  Preheat the oven to 400 degrees.   Cut spaghetti squash in half lengthwise.  Scoop out the seeds.  Spray with avocado oil.  Season lightly with salt and pepper.  Bake cut side down on a baking sheet for approximately 45 minutes until fork tender.   When cool enough to handle, scrape out cooked squash strands and set aside.

  2. In a large skillet over medium heat, add olive oil, chile flakes, onion, garlic, mushrooms, Italian seasoning and pinches of salt and pepper.  Saute until onions are light golden brown and mushrooms are soft and tender.

  3. Add the kale leaves and saute until wilted.  Mix well, add chickpeas, spaghetti squash strands, pine and nuts.  Stir in lemon juice.  Remove from heat.

  4. Add a little bit more olive oil, salt and pepper and parmesan cheese.   Toss well together and serve.

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