Ingredients
2 T. extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp red pepper flakes
1/2 tsp paprika
1 tsp dried oregano
1 tsp dried basil
1 can diced tomatoes, undrained
1 can chickpeas, rinsed and drained
Handful of sliced kalamata olives
1 large bunch kale, cut into ribbons or small bite-sized pieces
Preparation
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.
Meanwhile…
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.)
Add can of tomatoes with liquid, olives, and chickpeas. Stir to combine & simmer for a couple minutes.
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)
Add salt and freshly ground black pepper, to taste.
Shred spaghetti squash with a fork and place in mound in center of serving platter. Pile the veggie stew stuff on top & serve.
(Idea for optional garnish for additional yumminess: goat cheese?)
XO
