Ingredients:

  • 1 medium (3 lb / 1.36 kg) spaghetti squash
  • 1 can (15 oz / 425 g) chickpeas, drained and patted dry
  • 3 tbsp (45 ml) olive oil, divided
  • 1 tsp (2 g) smoked paprika
  • 1 tsp (6 g) kosher salt
  • ½ tsp (1 g) cracked black pepper
  • 6 cups (150 g) curly kale, stems removed and torn into bite-sized pieces
  • 1 tbsp (15 ml) lemon juice, freshly squeezed
  • 1 tbsp (15 ml) maple syrup
  • 1 tsp (2 g) garlic powder
  • 2 tbsp (30 ml) extra virgin olive oil
  • ¼ cup (35 g) pumpkin seeds
  • 1 tbsp (15 ml) nutritional yeast

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Halve the spaghetti squash lengthwise and scoop out the seeds; brush the insides with 1 tbsp (15 ml) of olive oil and sprinkle with a pinch of kosher salt.
  3. Place the squash cut-side down on the baking sheet.
  4. In a small bowl, toss the dried chickpeas with 2 tbsp (30 ml) of olive oil, smoked paprika, kosher salt, and cracked black pepper, then scatter them around the squash on the baking sheet.
  5. Roast for 30–35 minutes until the squash feels soft when pressed and the chickpeas are golden-brown and slightly shrunken.
  6. While the vegetables roast, place the torn kale in a large mixing bowl.
  7. Drizzle the kale with lemon juice, maple syrup, garlic powder, and 2 tbsp (30 ml) of extra virgin olive oil.
  8. Using your hands, firmly massage the dressing into the kale leaves for 2–3 minutes until the leaves become darker and softer.
  9. Remove the pan from the oven and use a fork to scrape the squash flesh into long strands while still in the skin.
  10. Gently fold the roasted spaghetti squash strands and the crispy chickpeas into the bowl of massaged kale.
  11. Sprinkle with pumpkin seeds and nutritional yeast before serving.