Spaghetti Squash with Spinach & Chickpeas
Spaghetti Squash with Spinach & Chickpeas
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
