• 1 spaghetti squash, about 3 1/2 pounds
• 3 Tbsp. olive oil
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 1 bunch kale, center rib removed, leaves chopped
• 1 1/2 cups cooked chickpeas (rinsed and drained, if canned)
• 3 cloves garlic, finely chopped
• 1/4 tsp. crushed red chili flakes (or more, to taste)
• Parmesan or pecorino-romano cheese, grated (optional)

1. Preheat oven to 400 F. Cut spaghetti squash in half lengthwise and remove seeds. Rub the inside of each half with a drizzle of olive oil and season with salt and freshly ground black pepper. Arrange cut-side down on a parchment-lined baking sheet and bake for 45 minutes, until tender.
2. Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute or less. Add chili flakes, stir for a few seconds and add chopped kale with a few pinches of sea salt. Sauté kale until the leaves are bright green, about 5 minutes. Add the chickpeas and cook until warmed through. Remove from heat.
3. Remove squash from oven once it is cooked. Using a fork, pull the strands of squash from the peel so that it resemble spaghetti. Place the strands into a serving bowl and add the kale-chickpea mixture. If you do the spaghetti squash in advance and it is no longer hot, add to the kale and chickpeas and sauté over medium heat until warmed through. Toss to combine and taste for seasoning. Since spaghetti squash is rather bland, you will need to add plenty of salt and pepper. Garnish with cheese if desired.

Photo credit: Pamela Salzman

Recipe by pamelasalzman.com