From the website “Love and Lemons”, created by Jeanine Donofrio and her husband Jack, this easy spaghetti squash with kale is a great healthy weeknight dinner. Flavored with rosemary, lemon, and sun-dried tomatoes, it’s a delicious vegan and gluten-free dish. Jeanine and Jack describe their site as “a food blog with fresh, zesty recipes”, and we absolutely agree.
To begin, we suggest you start by using Jeanine’s go-to method for creating perfect al dente spaghetti squash strands to use in vegetable sides and main dishes. The exact timing will vary depending on the heat of your oven and the size of your squash.
Prep time: 5 minutes
Cook time: 35 minutes
Serves: 2 to 4
Ingredients:
1 Spaghetti squash
Extra-virgin Olive oil
Sea salt and freshly ground Black pepper
Directions:
1. Preheat the oven to 400°F.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash lightly with olive oil and sprinkle with salt and pepper.
3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.  Also, Jeanine finds that the timing can vary from squash to squash.
4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Now, we’ll continue with the rest of Jeanine’s recipe!
Serves: 2 to 3
Ingredients:
1 Spaghetti squash
1 to 2 Tablespoons extra-virgin Olive oil
1 Shallot, sliced thinly
1 whole Garlic clove
1/2 Tablespoon minced fresh Rosemary
Pinch of Chile flakes
1/2 cup Chickpeas, cooked, drained and rinsed (or roasted)
2 (packed) cups chopped Kale leaves
1 Tablespoon Lemon juice
1/4 cup chopped sun-dried Tomatoes (or capers or olives)
1/4 cup toasted Pine nuts
Sea salt and freshly ground Black pepper
Freshly grated Parmesan cheese (optional)
Directions:
1. 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.
2. 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.
3. 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.
4. Remove from heat and top with toasted pine nuts and extra grated cheese.