My obsession with vodka sauce continues, but we’re using spaghetti squash instead of pasta this time! I firmly believe that spaghetti squash is significantly more enjoyable if you make the squash the bowl and add your sauce and toppings directly to it. With the addition of the garbanzo beans, this makes a great meal for two!

Serves 2 (with some garbanzo beans or sauce remaining if you don’t use it all, although I usually do!)

Ingredients 

• 1 spaghetti squash, cut in half and deseeded
• 1 15-ounce can of garbanzo beans, drained and rinsed
• EVOO
• Two tablespoons of butter (plus more later)
• 1 large or two small shallots, minced
• 3 or 4 garlic cloves, minced into a paste or grated 
• Lots of red pepper flakes
• 1 tube of tomato paste 
• 1/2 cup of vodka
• 1 1/2 tablespoons of butter, cold from the fridge 
• 1 bunch (truly however much you want) of Tuscan kale, cleaned and finely chopped
• Fresh basil
• Freshly grated Parmigiano Reggiano
• Freshly grated pecorino cheese
• Kosher salt 
• Freshly ground black pepper 
• Calabrian chili paste (optional)

Directions  

1. Heat your oven to 425 degrees F.
2. Cut the spaghetti squash in half, scoop out the seeds, and poke holes around the skin using a fork. Add the halves to a parchment-lined baking sheet and drizzle olive oil and salt all over the squash. Roast, cut side down, for about 35 to 45 minutes (see note), until starting to brown and you can easily “scrape and fluff the strands” of the squash.
3. While the squash is roasting, get started on the pasta sauce. Take half of the drained and rinsed garbanzo beans to a small blender or food processor, add a 1/2 cup of water and a couple of pinches of salt, and blend until smooth. Set aside until we need it for the sauce.
4. Add about two tablespoons of olive oil in a large skillet over medium heat and the remaining garbanzo beans. Cook for around 5 to 10 minutes until they start to get crispy. Remove from the pan onto a plate lined with paper towels and season with salt. Set aside until later.
5. In that same skillet over medium to low heat, add two tablespoons of butter and two tablespoons of Olive, and then add the shallots and cook for about 3 to 5 minutes, until tender but not browned. Add the garlic and red pepper flakes and cook for one to two more minutes. I add a pinch or two of salt at this point.
6. Add all the tomato paste and cook, stirring continuously, until the tomato paste is darker in color, about 4 minutes. You want to cook out the raw tomato taste so give it time. I also add another pinch of salt. 
7. Add the vodka and cook until the vodka disappears and then for another minute or two after that. Now stir in the pureed garbanzo bean mixture we made earlier and cook together for a few minutes (see note). Now add in the 1 1/2 tablespoons of cold butter and stir until the butter has incorporated into the sauce. Add the kale and fresh basil and mix again. Taste and adjust for seasoning. I usually add freshly ground black pepper, a pinch more salt, and more red pepper flakes or Calabrian chili paste. Stir in as much freshly grated cheese as your heart desires.
8. You can turn off the sauce and let it sit until the squash is ready.
9. Once the squash is done roasting and it’s cool enough to handle, fluff the strands and divide the sauce between the top halves. Top both halves of squash with the reserved crispy garbanzo beans and garnish with more cheese!

Notes

• ROASTING TIME: Depending on the size of your squash, you might find it takes less time. I start checking around 25 minutes.
• SAUCE: This sauce is intentionally on the thicker side, but you can add additional water if you like. I find that the thicker sauce grips the squash spaghetti strands better than a thinner sauce.