Spaghetti Squash and Chickpea Sauté

Vegetarian Meals Spaghetti Squash and Chickpea Sauté
Ryan Dausch

You can make this nutrient-packed dish in 20 minutes!

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Yields: 4 servings
Total Time: 0 hours 20 mins
Ingredients
3 lb. spaghetti squash
1 small red onion, finely chopped
4 tbsp. fresh lemon juice
2 tbsp. olive oil
2 cloves chopped garlic
1 15-ounce can chickpeas, rinsed
1 c. fresh flat-leaf parsley, chopped
2 oz. crumbled feta
Directions
  1. 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. 
  2. In a small bowl, toss onion, lemon juice, and a pinch each salt and pepper. 
  3. 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.

PER SERVING 245 CALORIES, 10 G FAT (1.5 G SATURATED), 7 G PROTEIN, 340 MG SODIUM, 27 G CARB, 8 G FIBER

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