Sketti Squash
Let’s talk squish-squash.
We went to a pumpkin patch, and Brent picked out a spaghetti squash. I love spaghetti squash but never really buy it myself — so I figured, why not? Tis the season.
Now, I’m still not totally convinced this thing was actually a spaghetti squash, but damn, it was good either way. The texture, the flavor — everything just came together perfectly in this cozy skillet.
This one’s simple, fresh, and somehow feels a little fancy. It’s light but filling — basically fall in a bowl.
Here are the ingredients you need
1 spaghetti squash (medium-sized)
A few glugs of EVOO (extra-virgin olive oil)
2–3 shallots, thinly sliced
2–3 whole garlic cloves, smashed (get out that aggression)
½ tablespoon fresh rosemary, minced
A pinch (or three) of red pepper flakes
Sea salt and freshly ground black pepper, to taste
1 (15-ounce) can chickpeas, drained
3–4 cups fresh spinach
1 tablespoon fresh lemon juice
¼ cup chopped sun-dried tomatoes
Freshly grated Parmesan cheese (optional if you want to keep it vegan!)
And the instructions…important
Preheat your oven to 400℉. Roast the spaghetti squash (you know the drill — halve it, scoop out the seeds, roast it cut-side down until tender).
While that’s going, heat a generous drizzle of olive oil in a large skillet over medium heat. Add the shallots, whole garlic cloves (you can take them out after they roast if you want, but that’s just a waste), rosemary, a pinch of red pepper flakes, salt, and a few grinds of pepper.
Once the shallots start to soften, toss in the chickpeas. Let them cook a few minutes until lightly golden and crisp around the edges.
Add the spinach and lemon juice. Stir until the spinach just starts to wilt.
Add in the spaghetti squash strands, sun-dried tomatoes, and a good handful of Parmesan. Season with more salt and pepper to taste.
Give everything a toss, remove from the heat, and finish with extra parm on top. Eat straight from the pan if you’re feeling wild — no one’s judging.
