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Squash and Chickpea Saute Recipe

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This recipe for Squash and Chickpea Saute is from Karen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb spaghetti squash, cooked and scraped
1 small red onion, finely chopped
4 T fresh lemon
pinch salt and pepper

1 T olive oil
2 cloves chopped garlic
15 oz canned chick peas (I plan to double this when I make this recipe again)

1 T olive oil
1/4 tsp salt and pepper

1 cup flat-leaf fresh parsley chopped

Feta cheese
Directions:
Directions:
Halve squash, place cut side down on parchment paper and microwave on high until tender, 9-11 minutes. shred strands and transfer to large bowl.

In small bowl, tosses finely chopped onion, lemon juice and pinch of salt and pepper.

In non-stick skillet, heat 1 T olive oil and garlic, until golden brown. Add rinsed (no water) chick peas. cook for 2 minutes. Toss with spaghetti squash, 1 T olive oil and 1/4 tsp salt, pepper

Fold in parsley and onion (and juices)

Top with 2 oz crumbled feta.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
per serving, 245 calories, 10 g fat, 7 g protein, 340 g sodium, 27 G carb, 8 g fiber

Tastes great reheated second day; we love to add extra feta.

https://www.familycookbookproject.com/recipe/4005466/squash-and-chickpea-saute.html

 

 

 

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