Studio755: Spaghetti Squash W/Tomato Chickpea Kale Stew

1. 1

   Cut&gut spaghetti squash, rub inside w/olive oil, add thin slices of garlic, salt & pepper it, and place facing up on baking in 375 degree oven for about 45min - until flesh of squash can be pierced w/knife with little resistance.

2. 2

   Meanwhile...

3. 3

   In a large pot or skillet, heat the olive oil over medium-high heat. Add the onion & sautee for a 3-4 min. Then add garlic, red pepper flakes, paprika, oregano & basil. Cook, stirring frequently, until the onion is softened,another 2-3 min. (Reduce the heat if the onions start to brown.)

4. 4

   Add can of tomatoes with liquid, olives, and chickpeas. Stir to combine & simmer for a couple minutes.

5. 5

   Add kale, stir it up, then cover and let it simmer until kale starts to wilt. This should only be 5-7 mins since you want the kale to lose its texture & crispness)

6. 6

   Add salt and freshly ground black pepper, to taste.

7. 7

   Shred spaghetti squash with a fork and place in mound in center of serving platter. Pile the veggie stew stuff on top & serve.

8. 8

   (Idea for optional garnish for additional yumminess: goat cheese?)

9. 9

   XO

* Per serving · 4 servings · Values may vary.