Moroccan Spaghetti Squash

• 1 bag stuff, see description

1. Pre-heat oven to 400. Cut the spaghetti squash lengthways, scooping out and discarding the seeds and obvious stringy flesh. Drizzle a little of the oil into each cavity, pop in a bay leaf and a little of the oregano.
2. In the skillet over a low-medium heat 2 tbsp of the oil; add the garlic and ras-al-hanout. Let this sizzle gently for a minute then add the kale and cook down. Add spaghetti squash, oregano to taste, the tablespoon of preserved lemon
3. In a smaller pan, add the remaining oil and, when hot, add the harissa, capers and chickpeas. Cook till crusted add into the pan with the kale and squash and give a gentle toss around with two forks. Serve immediately. Note: you can cook everything in the one skillet but I like to keep the capers and chickpeas separate to crisp them up a bit. then add to other pan. Or can just lump everything together.

stuff

Taken from www.epicurious.com/recipes/member/views/moroccan-spaghetti-squash-5672308573282a672f4a267a (may not work)