Ingredients
Spaghetti Squash with Chickpea and Kale Tomato Sauce:
- Spaghetti squash - 1 , roasted and de-stranded
- Shrimp - 1 lb , shelled and deveined
- Garlic - 2 cloves , minced
- Onion - 1 , diced
- Kale - 1 bunch , stems chopped, leaves torn
- Cooking oil - 2 Tbsp
- Crushed tomatoes (28 oz / 794 g can) - 1 can
- Za'atar - 1 tsp
- Paprika - 1 tsp
- Lemon - 1/2 , juice of
Prep
- Spaghetti squash - If you've never worked with this type of squash, definitely watch this video! Preheat oven to 400F (204C) degrees. Place squash in microwave for 4 to 5 minutes, flipping once in the middle. This softens the rind up so you can slice into it. Slice off one end to form a flat base. Rest on flat base and slice in half lengthwise. Scoop out seeds and then place on sheet pan and cook for 45 to 60 minutes. When cool enough to work take a fork or spoon and scrape out 'spaghetti' strands. (Can be done up to 3 days ahead)
- Shrimp - Defrost, rinse, and dry.
- Garlic / Onions / Kale - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Heat a saute pan over low to medium heat. Add oil and then garlic to heated oil. Once you can smell the garlic, add in onions and kale stems with a pinch of salt. Saute until softened, ~3 minutes.
- Add in crushed tomatoes with za'atar and paprika. Simmer for another 3 minutes and then add in kale leaves, as much as can fit into the pan. Add more as room is made. Toss in shrimp and then simmer for 6 to 8 minutes until shrimp has been cooked through. Finish with lemon juice. Season to taste with salt and pepper.
- Toss sauce with spaghetti squash.
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