Spaghetti Squash and Chickpea Sauté:
An amazing Recipe which can be quickly made with almost all the ingredient easily available.
With the goodness of EKiN Olive Oil, this salad just gets better and better. All of the ingredients used in this recipe are easily available and most of it would be available in your home.
The first time I had spaghetti squash, it was served with a big scoop of store-bought marinara sauce mixed in. It was slimy and goop-y and decidedly notspaghetti-like.
About a month ago, ditching the pasta idea completely, I planned a post for bbq spaghetti squash tacos.
Ingredients
- 3 Pounds Spaghetti Squash
- 1 Small Red Onion Finley Chopped
- 4 Tablespoon Lemon Juice Fresh
- 2 Tablespoon Ekin Olive Oil
- 2 Cloves garlic Chopped
- 1 Can Chickpeas Rinsed (About 15 Ounce)
- 1 Can Flat Leaf Parsley Fresh and Chopped
- 2 Ounce Feta Crumbled
Servings: Servings
Instructions
- Using a large serrated knife, halve spaghetti squash lengthwise; discard seeds. Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender, 9 to 11 minutes. Use a fork to shred squash strands, and transfer to a large bowl.
- In a small bowl, toss onion, lemon juice, and a pinch each salt and pepper.
- In a nonstick skillet, heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown. Add chickpeas; cook for 2 minutes. Toss with spaghetti squash, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Fold in parsley and onion (and juices). Top with crumbled feta.
Powered byWP Ultimate Recipe