Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (225)
Spaghetti Squash with Chickpeas and Kale
NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 23%
CARBS 76G62% OF CAL
22G FIBER26G SUGAR27G OTHER
FAT 21G38% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed spaghetti squash with chickpeas and kale, brightened with lemon and rosemary. A light, plant-based dinner with Mediterranean flavors.
mainbeans🍳 skillet🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 spaghetti squash
- 1 to 2 tablespoons extra-virgin olive oil
- 1 shallot (thinly sliced)
- 1 whole garlic clove
- ½ tablespoon minced fresh rosemary
- Red pepper flakes
- Sea salt and freshly ground black pepper
- ½ cup cooked chickpeas
- 2 cups chopped kale leaves
- 1 tablespoon fresh lemon juice
- ¼ cup chopped sun-dried tomatoes (or capers or olives)
- ¼ cup toasted pine nuts
- Freshly grated Parmesan cheese (optional)
At a glance
PER SERVING · TIME 60M
CAL 24%·PRO 23%
CARBS 76G62% OF CAL
22G FIBER26G SUGAR27G OTHER
FAT 21G38% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 189mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1311mg
- Calcium
- 252mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.