Spaghetti squash—it’s like nature’s own spaghetti, but with a twist! Every fall, when the leaves start to turn and pumpkin spice takes over everything, I find myself craving its unique texture and subtle flavor. It’s funny how something so simple can transform into a canvas for flavors that dance between healthy and downright delicious—almost like a secret garden waiting to be discovered.
Steps
- Preheat your oven to 400°F and prepare the spaghetti squash as directed in the relevant cooking guide to achieve al dente strands.
- In a large skillet over medium heat, pour enough olive oil to lightly coat the pan. Add shallots, a whole garlic clove, rosemary, red pepper flakes, salt, and pepper.
- Cook until the shallots become soft, then add chickpeas and cook until they are lightly golden brown. If using roasted chickpeas, add them at a later step. Remove the garlic clove from the skillet.
- Add kale and lemon juice to the pan, stirring until the kale is partially wilted.
- Mix in the spaghetti squash strands, sun-dried tomatoes, grated Parmesan, and season with more salt and pepper as needed. Toss everything until well combined.
- Remove from heat and garnish with toasted pine nuts and additional grated cheese, if desired. For a vegan version, omit the cheese entirely.
Ingredients
- 1 spaghetti squash
- Olive oil, enough to coat the pan
- 1 whole garlic clove
- 1 shallot
- Fresh rosemary
- Pinch of red pepper flakes
- Salt and pepper, to taste
- 1 cup chickpeas (cooked or canned)
- 1 bunch of kale
- Juice of 1 lemon
- Sun-dried tomatoes, to taste
- Grated Parmesan cheese (optional)
- Toasted pine nuts
FAQ
- How do I prevent spaghetti squash from becoming mushy?
- To keep spaghetti squash from getting mushy, avoid adding too much sauce. Roasting the strands allows them to maintain a nice al-dente texture. Simply toss them with olive oil and seasonings for the best results.
- Can I substitute the sun-dried tomatoes in this recipe?
- Yes, you can replace sun-dried tomatoes with other briny ingredients like freshly roasted tomatoes, capers, or chopped kalamata olives for a similar flavor enhancement.
- Is this recipe suitable for a vegan diet?
- Absolutely! This spaghetti squash dish is vegan-friendly. To keep it entirely vegan, just omit the Parmesan cheese or replace it with a vegan alternative.
- What are some complementary dishes to serve with this recipe?
- You can pair this dish with other roasted fall vegetable recipes such as Roasted Brussels Sprouts with Lemon & Parmesan, Maple Roasted Acorn Squash, or Roasted Cauliflower with Lemon Zest for a complete meal.
- How do I prepare the chickpeas for this recipe?
- If using regular chickpeas, cook them with shallots until lightly golden brown. For roasted chickpeas, add them at the end of the recipe to maintain their crunchy texture.
Tips
- Avoid Overcooking the Spaghetti Squash: To achieve the perfect al dente texture, roast the spaghetti squash strands until just tender. Overcooking can result in a mushy consistency that may not hold up well in the dish.
- Enhance Flavor with Fresh Ingredients: Opt for freshly roasted tomatoes, capers, or chopped kalamata olives as briny alternatives to sun-dried tomatoes. These additions can provide a flavorful punch and complement the dish nicely.
- Consider Texture: Incorporate toasted pine nuts for a satisfying crunch, adding an enjoyable contrast to the tender squash and chickpeas.
- Vegan-Friendly Modification: For a vegan version, simply omit the cheese. The recipe is still packed with flavor from ingredients like garlic, rosemary, and lemon.
Equipment
- Large Skillet – A quality large skillet for cooking the shallots, garlic, chickpeas, and kale.
- Oven-Safe Baking Dish or Sheet Pan – For roasting the spaghetti squash in the oven.
- Lemon Squeezer – To extract juice from lemons efficiently.
- Garlic Press (optional) – While the recipe uses a whole clove to be removed later, a press might be handy for those who prefer minced garlic in other recipes.
- Nut Roasting Pan or Small Baking Tray (optional) – For toasting pine nuts if you do not have a small pan.
