Well, this one is dangerous--I want to eat eat eat it and never stop. Good thing it's so low-calorie and high-nutrient that you can totally live on it for days. This was my first foray into the world of spaghetti squash, inspired by my awesome sister-in-law (Hi, V!).
I rounded up some great spaghetti squash recipes - mainly to ensure I was shredding the "noodles" correctly - and put together my favorite elements into this ridiculously addictive dish. Enjoy!
Spaghetti Squash with Kale, Garbanzos, and Garlic
1 large spaghetti squash
4 cloves garlic, minced
1 pinch of crushed red pepper
1 can garbanzo beans, drained and rinsed
12-16 oz kale, chopped
salt, pepper, lemon juice to taste
1. Preheat the oven to 375. Cut your squash in half, length-wise. Place cut-side-down on a parchment lined baking sheet and roast for 45 minutes or so - you want it pretty tender. Set aside to cool a bit, then scoop out the seeds and pulp with a spoon. Using a fork, shred the squash into spaghetti-like strands and set the strands in a colander to allow a bit of moisture to be released.
TIP: Check out this video, starting at 3:00 mark. She shows you how to turn your squash into spaghetti (and if you watch from the beginning, she also microwaves her squash rather than roasting--what?!).
2. While the squash is roasting or sitting, pull out a large skillet and saute the garlic and red pepper in a bit of water until the garlic becomes soft and fragrant. Add the garbanzos and continue cooking for another 2-3 minutes. Add the kale - along with a bit more water if needed to prevent sticking - and cook until the kale is wilted.
3. Add the spaghetti squash to the kale mixture and toss to combine. Season with salt and pepper and toss with as much lemon juice as you like - I loved making this super lemon-y.
Optional: Toss in nuts, sunflower seeds, sundried tomatoes, homemade vegan parmesan. I added sundried tomatoes to mine - great for a bit of sweetness, but I would probably skip them next time in favor of pine nuts.