Parmesan Kale Spaghetti Squash Skillet

Get this all-star, easy-to-follow Spaghetti Squash with Lemon, Kale, Chickpeas, and Parmesan recipe!

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I know we are a little bit late to the party… but we have officially jumped on the spaghetti squash train.

We make spaghetti squash all the time ever since figuring out that this method of cooking spaghetti squash is the master of all other methods – it definitely makes the longest/most-pasta-like strands. Seriously… if you haven’t hopped on the spaghetti squash train, give that method (and this recipe) a shot and I promise you will forever be swayed.

BUT as much as we make it, spaghetti squash definitely does not get enough love around here on the blog… considering I have exactly ZERO recipes featuring the star ingredient thus far. Fortunately that streak ends today, folks!

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The flavor in this dish comes from the fresh rosemary, zesty lemon juice, and grated parmesan. Emphasis on the last one. All hail parmesan. Seriously though, it makes the dish.

But we can’t forget about the kale and chickpeas. For the kale, you want to makes sure to add the kale and lemon juice at the same time because the lemon juice really helps to cook down the kale as it releases its steam. For the chickpeas, brown is flavor!! We want our chickpeas extra crispy for lots of texture and flavor.

Parmesan Kale Spaghetti Squash Skillet

Get this all-star, easy-to-follow Spaghetti Squash with Lemon, Kale, Chickpeas, and Parmesan recipe!

Ingredients:

  • 2 spaghetti squash
  • 4 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 1 clove garlic
  • 1 Tablespoon minced fresh rosemary
  • 1/4 teaspoon chile flakes
  • 1 (15 ounce can) chickpeas, drained and rinsed
  • 2 (packed) cups of chopped kale leaves
  • juice of a lemon
  • salt & pepper
  • grated parmesan cheese

Directions:

  1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out.
  3. Drizzle the 2 Tablespoons of the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
  4. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the chickpeas and kale. It’ll be easier to handle if you let it cool for 10 minutes before taking it apart.
  5. Heat a large skillet over medium heat, then add the remaining two Tablespoons of olive oil, onion, and garlic. Cook over medium heat, stirring often until the onion is translucent, about 2 minutes. Then add the chickpeas, rosemary, and chili flakes. Cook over medium heat, stirring often, until the chickpeas start are browned and toasted, about 3 minutes. Turn the heat down slightly to medium-low and add the lemon juice and kale. Cook until kale has cooked down and wilted.
  6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add 1/4 cup of parmesan and toss everything together just to combine.
  7. Serve immediately with more parmesan over top. Seriously. It makes the dish.