Kale Arrabbiata-Stuffed Spaghetti Squash

Step 1

Split both spaghetti squash in half lengthwise, then scoop out and discard seeds. Place halves cut-side-down in a large baking dish and add ¼ inch water. Bake in a 400 ̊F oven for 45 minutes or until squash can be easily pierced with the tip of a knife. Alternatively, microwave squash halves in the baking dish with water for 12 to 15 minutes. Once squash halves are cool enough to handle, use a fork to gently scrape the interior flesh lengthwise to separate and fluff the spaghetti-like strands, being careful not to break through the shell.

Step 2

In a large covered saucepan simmer marinara sauce, kale, chickpeas, garlic, oregano, and red pepper flakes for 5 minutes or until kale is wilted.

Step 3

Divide sauce among the four cooked spaghetti squash halves and sprinkle with nutritional yeast.