Spaghetti squash with spinach & chickpeas


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

Directions: Preheat oven to 350 degrees F. 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 intop 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.  

Healthy Facts October 2016: Spaghetti Squash

Share this post