SPAGETTI SQUASH

Ingredients

• 780 g Spaghetti squash
• 20 g Shallot, finely chopped
• 1 clove Garlic, peeled and chopped
• 1/2 tbsp Rosemary leaves, fresh, chopped
• 1 pinch Chili pepper flakes
• 150 g Chickpeas, canned, drained, rinsed, MRSJP
• 65 g Kale, fresh, stems removed, chopped
• 1 tbsp Lemon juice
• 25 g Sun-dried tomatoes, chopped
• 30 g Pine nuts, lightly toasted
• 1 pinch Salt and pepper to taste
• 110 g Lettuce, roughly chopped

Method

1. Preheat the oven to 400°F.
2. Prepare your squash: Cut it in half lengthwise.
3. Then, scoop out the seeds.
4. Sprinkle with salt and pepper and place face down on a prepared baking tray. Then, poke a few holes in the skin of the squash with a fork. Pop it in your pre-heated 400°F oven and roast it for 30 to 40 mins. Do not over cook it or you will have soggy squash noodles.
5. Just before your squash is finished roasting, In a large skillet over medium heat, add enough water or stock to lightly coat the pan, then add the shallots, the whole garlic clove (we'll remove it later), rosemary, chili flakes, and pinches of salt and pepper.
6. Once the shallot starts to soften add the chickpeas and cook for a few minutes until lightly golden brown. Remove the garlic clove, add the kale and lemon juice, and stir. Let this rest while you finish preparing the squash.
7. Once it's roasted and cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go.
8. Now back to your resting pan, return to medium heat and add the squash strands, the sun-dried tomatoes, a pinch more salt and pepper and chili to taste. Toss to incorporate. Remove from heat and top with toasted pine nuts.
9. Serve and enjoy with a cup of mix green lettuce leaves.