Roasted Spaghetti Squash with Chickpeas & Kale - Alberta Pulse Growers

Ingredients

• 1 large spaghetti squash
• 1 tsp (5 mL) canola oil
• salt & pepper, to taste
• 2 slices raw bacon, chopped
• 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
• 8 cups (2 L) kale, stems removed & roughly chopped
• 1/4 tsp (1 mL) red pepper flakes
• 1 cup (250 mL) fresh basil leaves
• 1/4 cup (60 mL) shredded Parmesan cheese
• 1 clove garlic, minced
• 2 Tbsp (30 mL) fresh lemon juice, about 1 lemon
• 1 Tbsp (15 mL) olive oil
• 1/2 cup (125 mL) low-fat, plain Greek yogurt