Spaghetti Squash with Spinach & Chickpeas

Net Carbs – 27g

Total Fiber – 8g

Spaghetti_squash!

Servings: 1

Calories per Serving: 0

Prep Time:

Cook Time:

Total Time: 50 minutes

Ingredients

  • 1/4 Spaghetti Squash (medium)

  • 2 tbsps Extra Virgin Olive Oil (divided)

  • 1/4 Garlic (clove, minced)

  • 3/4 cup Baby Spinach

  • 1/2 cup Chickpeas (cooked)

  • 3/4 tsp Lemon Juice

  • Sea Salt & Black Pepper (to taste)

Instructions

  1. Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper.
  2. Slice the spaghetti squash into even rings through its belly. Carve out the seeds and set aside. Place the rings onto the baking sheet and bake for 40 to 45 minutes. Remove the squash from the oven and let cool. Use a fork to shred the flesh into noodles.
  3. In a pan over medium-low heat, add half of the extra virgin olive oil and sauté the garlic for 30 seconds. Add spinach and sauté until the spinach is wilted. Add the chickpeas, lemon juice, sea salt, black pepper, remaining olive oil and the squash noodles. Toss to coat.
  4. Divide the noodle mixture between plates. Serve and enjoy!

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