Spaghetti Squash with Chickpeas and Kale

A tasty and healthy keto-friendly dish made with roasted spaghetti squash, savory chickpeas, and hearty kale. Garlic and red pepper flakes add a spicy kick to the dish.

Ingredients:

• 1 medium spaghetti squash
• 1 can chickpeas, drained and rinsed
• 2 cups kale, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions:

Preheat oven to 400F 200C

Cut the spaghetti squash in half lengthwise and scoop out the seeds

Drizzle the cut sides of the squash with olive oil and season with salt and pepper

Place the squash halves cut side down on a baking sheet lined with parchment paper

Roast in the preheated oven for 40-45 minutes, or until the squash is tender and easily pierced with a fork

While the squash is roasting, heat olive oil in a large skillet over medium heat

Add minced garlic and red pepper flakes, saut for 1-2 minutes until fragrant

Add the chickpeas and kale to the skillet, and saut for another 5-7 minutes until the kale is wilted and chickpeas are lightly browned

Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands

Divide the spaghetti squash between plates, top with the chickpea and kale mixture

Garnish with fresh parsley if desired

Serve hot and enjoy!