A recent co-op share came with a giant spaghetti squash, and while I really love spaghetti squash, I don’t always know what to do with it. I usually cube and roast other winter squash, such as acorn and butternut, but that’s not really an option with spaghetti squash. I consulted my friend Google, but I didn’t like any of the options that were offered. So I pulled out some bits of this and that from the pantry and decided to concoct a dish of my own. The end result was a pictacca-like, pasta-like dish that’s perfect for those fall days when it’s difficult to determine if it’s cool enough to wear a jacket outside or warm enough that a long sleeved sweater with suffice.
- Large spaghetti squash
- 2 teaspoon extra-virgin olive oil, divided
- Medium onion, diced
- 5 garlic cloves, thinly sliced
- 1 ½ cups diced tomatoes, drained
- 1 bunch kale, finely chopped
- 1 cup vegetable broth
- ½ cup dry white wine
- 1 ½ cups cooked chickpeas
- 2 tablespoons capers, drained
- 4 tablespoons lemon juice
- Sea salt
- Preheat the oven to 400 degrees F.
- Cut the squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with 1 teaspoon of oil and season with salt and pepper.
- Place the squash cut-side down in a roasting pan with a small amount of water. Place in the oven and cook until the rind is slightly soft, about 30 minutes.
- While the squash is roasting, cook the onion and garlic in one teaspoon of oil in a large pan over medium for about five minutes, until the onion turns translucent.
- Add the broth and wine, bring to a rolling boil then reduce to a simmer.
- Add the tomatoes, kale, capers and chickpeas and cook for about 5 more minutes, until heated throughout.
- Remove from heat and stir in the lemon juice.
- Once the squash is done cooking, scrape the meat out of the rind with a large fork, and place in a large bowl. Toss in the vegetable mixture.
- Season with salt and pepper and divide among four plates. Top with any sauce that’s left in the bowl. Serve hot.
Makes 4 servings
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