This plate of pasta gets an extra kick from ponzu sauce. Ponzu is soy sauce seasoned with citrus, and it adds a delicious blend of flavours to many dishes. It is available in grocery stores in the Asian foods section. Some ponzu is gluten free; however, if you have difficulty finding this type, you can make your own using the recipe included below.
If you don’t have a spiralizer to turn the squash into noodles, cut squash using a mandoline fitted with a julienne blade. Julienned squash may need a couple of extra minutes of baking time.
1 medium butternut squash
2 Tbsp (30 mL) extra-virgin olive oil, divided
Freshly ground black pepper
1/2 small red onion, diced
2 1/4 cups (540 mL) canned chickpeas, drained and rinsed
1 bunch fresh kale, stems removed, washed, and coarsely chopped
1/4 cup (60 mL) chopped Italian parsley
2 Tbsp (30 mL) ponzu sauce
1/3 cup (80 mL) toasted pumpkin seeds
Gluten-Free Ponzu (optional)
1/4 cup (60 mL) orange juice
1/4 cup (60 mL) lemon juice
1/3 cup (80 mL) gluten-free soy sauce
2 Tbsp (30 mL) rice vinegar
2 Tbsp (30 mL) mirin
Organic brown sugar, to taste
Crushed hot chilies, to taste
Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
Cut off bulbous end of squash. Place in reusable container and refrigerate for another use. Trim end off remaining piece of squash and peel. Cut in half to make 2 pieces about 3 in (8 cm) long. Process 1 piece through spiralizer or mandoline, cutting squash into long, thin noodles. Repeat with remaining piece of squash. You may need to separate noodles using your fingers.
Toss squash noodles with 1 Tbsp (15 mL) olive oil and spread out in single layer on baking sheet. Season lightly with pepper. Add a little more oil if noodles appear too dry. Bake for 5 minutes, or until squash is tender but still firm when pierced with a fork.
Meanwhile, heat remaining 1 Tbsp (15 mL) olive oil in large, heavy saucepan or deep frying pan. Add onion and sauté just until soft. Add chickpeas and stir. Remove from heat.
If making your own ponzu, pour liquid ingredients into small bowl and whisk to blend. Add brown sugar and hot crushed chilies to taste.
When squash is ready, gently fold into chickpea mixture along with kale and return to burner. Gently toss over high heat for 1 to 2 minutes, or until kale wilts and ingredients are piping hot.
Fold in parsley. Spoon into heated serving bowls, drizzle with a little ponzu sauce, and sprinkle with toasted pumpkin seeds.
Each serving contains: 243 calories; 11 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 29 g total carbohydrates (4 g sugars, 6 g fibre); 366 mg sodium
source: “Veggie Noodles“, alive #390, April 2015