Obsessed with these spaghetti squash bowls! perfect for lunches or for dinner. loaded with fiber, healthy fats, and protein.
Details
Servings
4 servings
Prep time
10 minutes
Cooking time
35 minutes
Difficulty
Easy
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Ingredients
1 spaghetti squash
1 can chickpeas
1/4 c pine nuts
1/4 c sundried tomatoes
1/4 c pesto sauce
Extra virgin olive oil
Parmesan cheese
Salt & pepper, to taste
Optional: Cooked chicken breast
Directions
- preheat oven to 400 degrees F. cut spaghetti squash in half and scoop out seeds. (can poke with fork and microwave first to soften).
- add olive oil, salt, and pepper to spaghetti squash. bake for 30 minutes at 400 degrees F.
- drain & rinse chickpeas. sauté in pan with olive oil, salt & pepper.
- add pine nuts to a pan over medium-high heat for ~3 min (they burn fast).
- sauté spinach with olive oil, salt & pepper.
- when spaghetti squash is done, use a fork to scrape the strands.
- mix chickpeas, pine nuts, spinach and spaghetti squash together, top with pesto, sundried tomatoes & Parmesan cheese (chicken, optional). enjoy in the spaghetti squash boat or in a bowl
