Spaghetti Squash with Spinach & Chickpeas

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Spaghetti squash with spinach & chickpeas

Spaghetti squash with spinach & chickpeas

Spaghetti squash with spinach & chickpeas

Spaghetti Squash with Spinach & Chickpeas

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Prep Time 1 hr
Cook Time 20 mins
Course Main Course
Calories 450 kcal

Ingredients
  

  • 2 spaghetti squash
  • 1 oz bag baby spinach
  • 1 cup chickpeas save liquid for cooking shallots
  • 1/2 cup chopped sun dried tomatoes hydrated in hot water
  • 3 shallots sliced thin
  • 1 lemon juiced plus zest of the lemon
  • 1 tbsp mixed dried seasonings of choice
  • 1/4 cup  toasted walnuts optional
  • Salt & pepper to taste

Instructions
 

  • Preheat oven to 350 degrees. Place squash on a baking sheet and bake for 60-70 minutes or until slightly browned
  • In a large skillet over medium heat, add the shallots, stir and cook until liquid is needed
  • Add the chickpea liquid and the remaining ingredients, except the walnuts, and mix well. Remove the squash from the oven, let it cool slightly
  • Use a fork to scrape the squash into strands. Set aside. Combine squash strands and spinach mixture and stir gently
  • Plate and garnish with walnuts and/or herbs. Serve with toasted bread of choice

Video

Yogurt and Fruit Parfait

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Yogurt and Fruit Parfait

Yogurt and Fruit Parfait

Yogurt and Fruit Parfait

Yogurt and Fruit Parfait

Print Recipe Pin Recipe
Course Snack
Calories 500 kcal

Ingredients
  

  • 2 containers non-dairy yogurt of choice
  • 2 cups granola or cereal of choice
  • 2 cups fruit of choice cut into pieces
  • 1 kiwi optional

Instructions
 

  • In a pretty glass or small wine glass, layer the yogurt, granola and fruit. Serve and enjoy.

Video