One pan veggie meal

1 cup shredded kale
2 cups large diced summer squash
1/2 cup chickpeas, if using canned rince well
1 tbsp olive oil
Fresh thyme, use as much as you want to, I use a lot
2 tsp garlic powder
1 tsp paprika
Fresh ground black pepper

I like my kale crispy so I cook it first and set it aside.

Heat up a pan add half the olive oil and kale, stirring every 30 seconds. While that cooks cut up the squash. Set kale aside, add remaining olive oil and squash. Add seasonings, if using dry thyme add about 1 tbsp, and let the squash cook on one side. I like my squash to get a little carmelized (use big chunks of squash if you like it this way) so I let it cook for 5 to 10 minutes then I flip it. Make room in the pan for the chick peas and add them. Take a masher and lightly mash the beans and add in the kale.

I heat up another pan when I flip the squash the first time and add in 1 cup of spaghetti squash after I put the kale back into the main dish.

Plate the spaghetti squash and top with veggie mix.

Makes one serving.

Number of Servings: 1

Recipe submitted by SparkPeople user CRAZYDOGLADYBO.