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Garlic Chickpea Spaghetti Squash - Jar Of Lemons! Vegan, vegetarian, gluten free.
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Garlic Chickpea Spaghetti Squash

Vegan, Vegetarian, Gluten Free
Course Dinner, Lunch, Dinner, Appetizer, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 2
Calories 243kcal
Author Christine McMichael

Ingredients

  • 1 small spaghetti squash
  • 10 oz. canned chickpeas
  • 1 tsp crushed garlic
  • 8 oz. canned tomato sauce
  • 1 cup spinach
  • 1 Tbsp crushed basil fresh or dried
  • salt/pepper

Instructions

  • Preheat oven to 375 degrees.
  • Cut the spaghetti squash in half (long ways) and remove the seeds and filling in the middle.
  • Pour a thin layer of water over a baking pan, place each squash half face down, and bake for about 45 minutes.
  • When the squash has about 10 minutes left, mix all of the other ingredients in a sauce pan over medium heat.
  • Keeping the sauce mixture warm, remove the squash from the oven and scrape out the “spaghetti” with a fork.
  • Serve and enjoy!

Nutrition

Calories: 243kcal