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Spaghetti Squash + Kale + Spiced Chickpeas

After a long weekend of fun traveling with my favorite martians, making the coolest music, eating the shittiest food, and drinking all the whiskey, I usually find myself craving the most boring health food possible. Like this dish: which wasn't boring at all actually.

But was it healthy? fuck yeah! It's got all the good stuff and none of the bad stuff...that's right: hello calcium, fiber, iron, potassium, manganese, phosphorus, and so many others.

I'm probably going to make this everyday, ok?!




1 medium spaghetti squash
1 bunch of kale, rough stems removed
2 c chickpeas
1 tbsp red wine vinegar
1/3 tbsp salt
1/3 tbsp pepper
1 tbsp Italian seasoning
1 tbsp basil
1 tsp paprika
1 tsp red pepper flakes
1 tsp ground fennel
1/2 tsp coconut sugar
3 garlic cloves, minced
2 tbsp minced onion
  1. Preheat your oven to 350
  2. Slice spaghetti squash lengthwise, scoop out the seeds, and lay face down in a pan. Cook for 45 minutes. 
  3. While you squash is cooking combine the chickpeas with all the ingredients below them (red wine vinegar - minced onion). When your timer for the squash gets around 30 minutes left, through your chickpeas in the oven too. 
  4. When the 45 minutes up, take the squash out of the oven and let cool while you cook the kale: just heat up a tiny bit of oil and saute it until you're happy. 
  5. Now you're ready to eat: layer this shit however you want. Or don't. It tastes great no matter how you arrange it on your plate.



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