Studio755 Spaghetti Squash Wtomato Chickpea Kale Stew Recipes

SPAGHETTI SQUASH W/ CHICKPEAS & KALE

Steps:

• Preheat the oven to 400F.
• Prepare your squash following the directions in this post.
• In a large skillet over medium heat, add enough olive oil to lightly coat the pan, then add the shallots, the whole garlic clove (we'll remove it later), rosemary, chile flakes, and pinches of salt and pepper.
• Once the shallot starts to soften add the chickpeas and cook for a few minutes until lightly golden brown. If you're using roasted chickpeas, add them at the end of the recipe instead. Remove the garlic clove, add the kale and lemon juice, and stir.
• Once the kale is partially wilted, add the squash strands, the sun-dried tomatoes, a little grated Parmesan, and more salt and pepper, to taste. Toss to incorporate. Remove from heat and top with toasted pine nuts and extra grated cheese.

SPAGHETTI SQUASH STEW

Steps:

• Preheat the oven to 375 degrees.
• Cut the squash in half lengthwise, then scrape out the seeds. Place the two halves, cut side up, in a foil-lined shallow baking dish. Cover tightly with more foil and bake for 40 to 50 minutes, or until easily pierced with a fork.
• When the squash is cool enough to handle, scrape the flesh away from the shell with a fork, using long downward motions to remove the spaghettilike strands.
• Heat 1 tablespoon of the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden and just beginning to brown.
• Add the spaghetti squash, canned and dried tomatoes, water, mushrooms, seasoning, oregano, and thyme. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, heat the remaining tablespoon of oil in a skillet. Add the turnips and sauté over medium-high heat, stirring frequently, until golden. Add the snow peas and continue to sauté, stirring, until the snow peas are bright green and tender-crisp. Top each serving with some of the turnips and snow peas, and serve at once.
• Nutrition Information
• Per serving:
• Calories: 134
• Total fat: 5g
• Protein: 3g
• Fiber: 5g
• Carbohydrate: 20g
• Cholesterol: 0mg
• Sodium: 90mg