Chickpeas, kale & spaghetti squash

This recipe was taken from Love & Lemons. We recreated it (based on what we had) and I just need to share because it's really creative and well done. Not a combination of things I would have thought about putting together! This recipe is a hearty mixture of kale, spaghetti squash, and chickpeas.

Ingredients:

1 spaghetti squash
2 tablespoons of olive oil
dash of chili powder
1 can of rinsed garbanzo beans
2 cups of fresh kale leaves
Juice of ½ a lemon
¼ cup of sun dried tomatoes (optional)
¼ cup of sunflower seeds
salt and pepper to taste
Tablespoon of garlic

Instructions:

Preheat oven to 375. Slice open spaghetti squash and scoop out the seeds. Place on baking sheet and drizzle with olive oil, and a dash of salt and pepper. Roast for about an hour or until soft.

When squash is almost done, in a large pan, cook chickpeas in garlic and a bit more salt and pepper with enough olive oil to coat the bottom of the pan. Once they are golden brown, add kale, lemon juice, baked squash (when done), seeds and tomatoes and stir well until everything is well cooked. Serve into bowls, allow to cool and enjoy!