Fully Loaded Spaghetti Squash (vegan)

Full Loaded Spaghetti Squash (vegan)

This is one of those easy weeknight dinners that is nutritious, filling, delicious and reheats well for lunch the next day! Definitely a meal prep staple and a crowd pleaser- especially for dinner parties!

 

Ingredients:

  • 1 medium spaghetti squash

  • 1 cup broccoli florets

  • 1/4 white onion, chopped

  • 1 cup mixed mushrooms, chopped

  • 1 cup chickpeas

  • 1/2 cup green pitted olives, chopped

  • 2 cloves fresh garlic, minced

  • salt & pepper to taste

  • chili flakes to taste

  • 3-5 tbsp avocado or coconut oil

 

Instructions:

  • Preheat oven to 400F

  • Cut the spaghetti squash down the middle and puncture a few holes in the skin using a sharp fork

  • Drizzle the inner squash with avocado or coconut oil and flip it (skin upside) on a baking sheet

  • Bake for about 20-25 minutes or until it turns golden 

  • In a medium/ large skillet, heat oil of choice. Sauté fresh garlic and onion for about a minute or two then add in mushrooms, broccoli and chickpeas

  • Continue to sauté for about 5-7 minutes, mixing in between

  • Remove the squash and flip it upwards to let cool

  • Add sautéed vegetables and olives

  • Season to taste

  • Enjoy!

RecipeBianca GasparroRecipe, VeganComment