Spaghetti Squash Salad with Greens, Chickpeas & Walnuts

Updated: Aug 2, 2019



Cold spaghetti squash salads have been my favorite new find this summer! There are so many variations of recipes to choose from, plus, it’s an amazing substitute for pasta. One cup of spaghetti squash contains only 40 calories, whereas traditional pasta has over 200! It also holds much more nutrients, such as vitamin A, potassium, and fiber, which makes you feel full without as many carbs.


Prep Time: 10 min

Cook Time: 80 min

Total Time: 90 min

Yields: 4-6 servings


Ingredients

1 spaghetti squash

2 tbsp olive oil

1 medium onion

1 large clove garlic

2 cups swiss chard

2 cups kale (*you can use other greens instead of the swiss chard or kale, such as spinach or collard greens)

1 cup cooked chickpeas

½ cup walnuts

1 tbsp cumin

Salt & pepper to taste


Instructions

1. Preheat oven to 400° F. Cut spaghetti squash in half (long-wise), scoop out the seeds and place it face down on a baking sheet lined with parchment paper. Lightly drizzle with some of the olive oil and salt. Bake for about 45-50 minutes or until tender enough to easily poke holes with a fork. Set aside and let cool.


*Note: if it’s too hot to use the oven in summer, I’ve also cooked spaghetti squash by putting it on the grill. Put the halves face down on a baking sheet without parchment paper, drizzle with olive oil and salt and close grill to cook.


2. While squash is cooking, start on the rest of the dish. Heat olive oil in a large pan over medium heat and cook chopped onion until translucent. Add garlic, finely chopped, for an additional minute.


3. Next, add rinsed kale and swiss chard (or any greens of your choosing) with about ½ cup of water. Cover pan to cook greens for about 5 minutes, or until wilted. Once greens are cooked, add chickpeas and spices. Cook for an additional few minutes until nicely mixed.


4. Remove from heat and let cool while spaghetti squash is cooking. Once spaghetti squash is cool enough to touch, scrape out the squash with a fork and add to the greens and chickpea mixture. Top with walnuts. Serve warm or cool.


Recipe inspired by @atmosphere.e__.

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