My sister made this recipe for Thanksgiving one year. It was so good and easy to make. I added chickpeas for protein. With kale on top it's a one dish meal. The recipe was originally from Gourmet magazine. Adapted by a blog, then further adapted by myself to make it dairy free.
Roast or boil the spaghetti squash, then shred it
by pulling it from the shell with a fork. I like to add cooked chick peas then
sautee kale afterwards in the same pan used for cooking.
Serves 4
1 (3 1/2- to 4-pound) spaghetti squash
4 tablespoons) olive oil
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
1 can of drained and rinsed chickpeas
Kale, washed and cut to sautee
To roast the squash, two methods: If you’d like to
roast the squash whole, pierce it all over with a small sharp knife to prevent
bursting and bake it in a 375°F oven for one hour. If you are good with a big,
sharp kinfe, you can save some time by cutting the squash in half lengthwise,
scooping out the seeds and roasting the halves face-down in an oiled baking pan
for about 40 minutes in a 375°F oven.
Meanwhile, warm the olive oil in a small saucepan
over medium heat. Add the garlic and cook, stirring, until it is barely golden.
Stir in spices and salt and remove from heat.
If you have roasted your squash whole, carefully
halve it lengthwise (it will give off a lot of steam) and remove the seeds.
Carefully
halve squash lengthwise (it will give off steam) and remove and discard seeds.
Working over a bowl, scrape squash flesh with a fork, loosening and separating
strands as you remove it from skin. Add cooked chickpeas. Toss with the spiced oil.
Sautee kale in pan and place on top of the squash when serving.
