Roasted Spaghetti Squash with Chickpeas, Kale and Creamy Basil Dressing
It was the kind of day where nothing goes right, and so everything goes wrong. I open the fridge to start breakfast and milk floods from inside onto my feet. Jack couldn’t make the carton fit, so he thought he’d store it sideways instead of upright. Next, I start to make Henry’s lunch and open his lunch kit to find that although he put it away in the drawer yesterday, he forgot to empty the uneaten food and dirty containers from it.
The gas tank was empty when I was already late getting Jack to school, and once we arrived Jack pointedly noted that he was the only one not in a blue shirt for "Blue Day". Now I’m past the point of no return. It was the worst day ever. I’d decided this even before it hit noon.
At this point, I’m looking for things to go wrong. Didn’t that cashier at the store seem snippy? OF COURSE they're out of fresh figs. Yup, I just KNEW I would find a dirty sock in the hallway. Hey, I’d formed the opinion, I was just noticing evidence to support it.
I was testing a new recipe for dinner, and as we are digging in, Matt says, “Hey, this is ACTUALLY pretty good!” Boy, the poor guy didn’t know what hit him. “Actually??? ACTUALLY?!?! This is my JOB, Matthew!! OF COURSE it’s GOOD. It’s ACTUALLY GREAT. I think you meant to say THIS IS AS DELICIOUS AS I THOUGHT IT WOULD BE, MY SWEET QUEEN!!!”
After my tantrum, all eyes are on me as I flop down at the table, flushed and embarrassed. I'm about to apologize, make this a "learning opportunity", when Henry looks at Matt and says, "But don't you think it needs just a little less salt?"
So here's a meal that's ACTUALLY pretty good (don't worry, we scaled back on the salt!) Yes, it's made with “healthy” foods like kale and chickpeas and squash, but learn from me and don't form an opinion until you try it.
This recipe was created in partnership with the Alberta Pulse Growers , a not-for-profit organization that supports Alberta farmers who grow pulses (dried peas, beans, chickpeas, lentils and faba beans) Check out their website for a long list of incredible recipes, and more tips on how to incorporate pulses into your everyday meals!
Recipe
Roasted Spaghetti Squash with Chickpeas, Kale and Creamy Basil Dressing
Ingredients
1 large spaghetti squash
1 tsp canola oil
Salt and Pepper, to taste
2 slices raw bacon, chopped
2 cups cooked chickpeas (or 540 mL can, drained & rinsed)
8 cups kale, de-stemmed and roughly chopped
¼ tsp red pepper flakes
1 cup fresh basil leaves, packed
¼ cup parmesan cheese, shredded
1 clove of garlic, minced
2 tbsp fresh lemon juice
1 tbsp olive oil
½ cup low-fat plain greek yogurt
Directions
Preheat oven to 400 F. Slice spaghetti squash in half lengthwise. Scoop out and discard the pulp and seeds. Use your hands or a pastry brush to spread the canola oil over the cut side of each half. Season with salt and pepper, and place cut side down on a parchment-lined baking sheet. Cook in the centre of the oven for 30 minutes, until the flesh is softened.
Meanwhile, heat a large skillet over medium heat. Add the bacon, and fry it until mostly cooked through, but not crispy. Add the chickpeas to the pan, toss to coat with remaining bacon fat, and allow to cook without stirring, on medium heat for about 6-8 minutes, checking every few minutes to make sure they aren’t burning.
Add the kale to the pan, tossing to incorporate with the bacon and chickpeas. Sprinkle with the red pepper flakes, and cook, stirring often, until the kale is bright green and slightly softened, about 5 minutes. Remove from heat and set aside.
In a high-powered blender, combine basil, parmesan, garlic and lemon juice, pulsing until mixture is finely chopped. Scrape down the sides of the blender.
With the blender running, very slowly stream the olive oil into the mixture. Scrape down the blender once more, and add the yogurt and pulse once or twice until incorporated. Add salt and pepper to taste.
Scrape out the flesh of the spaghetti squash with two forks. The flesh should look like strings. Add the spaghetti squash to the skillet and toss to combine.
To serve, drizzle with dressing and a sprinkle of extra parmesan, if desired.
