Roasted Spaghetti Squash with Cumin Chickpeas and Crispy Kale
The crispy kale is at the request from my daughter who almost inhales the stuff, and this is my picky eater I'm talking about. I have taught her how to prepare the kale, which suits her tactile nature to get her hands into food. If kale is not available, or unpopular in your household, roasted brussels sprouts or broccoli are a respectable substitute.
Ingredients
- 1 spaghetti squash about 2kg, or butternut squash
- Extra virgin olive oil
- Salt and pepper
Cumin Chickpeas
- 600 ml tomato passata
- 1 ½ cups cooked chickpeas, drained and rinsed (or a 400g can)
- 2 garlic cloves, chopped
- 2 tsp ground cumin
- 2 tbsp olive oil
- Knob of butter, about 25g
Crispy Kale
- 4-5 large leaves of curly kale
- 2 teaspoons olive oil
- Large pinch of salt
Instructions
- Preheat the oven to 190 degrees Celsius.
- Cut the squash into 2-3cm thick rounds and scoop out the seeds. Arrange in a layer on a baking tray, brush with olive oil, and season well with salt and pepper. Roast for 30-35 minutes until tender.
- While the squash is roasting, place the ingredients for the cumin chickpeas into a shallow baking dish. Season well and stir to combine. Slide the dish into the oven rack below the squash and cook for 30 minutes until bubbly.
- Tear the kale leaves into bite-sized pieces, composting the tough stalks. Place on a large baking tray, add the olive oil and salt and use your fingers to rub into the curly leaves. Arrange in a single layer and place in the oven when the squash comes out. Cook for 10 minutes, then turn the tray, removing the outside pieces if they are ready and cook for another five minutes until crispy. Tip into a bowl.
- To serve, place a squash round on to each plate, top with a scoop of chickpeas, and scatter with crispy kale.