Broccoli Chickpea Spaghetti Squash Bowl
Broccoli chickpea spaghetti squash is a light low carb plant based dinner full of nutrients and great taste!
Servings: 4 Servings
Calories: 219kcal
Ingredients
- 1 spaghetti squash , medium in size
- 1 tablespoon coconut oil
- 1 sweet onion , diced
- 2 garlic cloves , minced
- 1/4 - 1/2 teaspoon red pepper chili flakes
- 1 12 ounces bag of broccoli florets , not thawed
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried lemon peel
- 1 15 oz can chickpeas , rinsed and drained
Crushed Walnut Topping
- 2 tablespoons nutritional yeast
- 1 tablespoon walnuts , chopped
- dash of salt
- dash of ground coriander
Instructions
Broccoli Chickpea Spaghetti Squash
- Place whole squash on pan and bake, uncovered, at 375° for 30-40 minutes or until tender.
- When cool enough to handle, cut squash in half then scoop out squash seeds and discard. Scoop out squash separating strands with a fork. Place in a colander and lightly sprinkle with sea salt to remove excess moisture.
- Meanwhile, cook onion, garlic and red pepper flakes in oil in a heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
- Add broccoli, lemon peel, salt and pepper and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp tender, 7 to 10 minutes. Stir in chickpeas and cook until heated through. Add reserved spaghetti squash last and stir to combine.
- Place in serving bowls. Top with crushed walnut mixture.
Crushed Walnut Topping
- Chop walnuts. Combine walnuts, nutritional yeast, salt and coriander in a small bowl.
- Sprinkle on top of spaghetti squash bowl.
Notes
- Substitute fresh lemon zest for the dried lemon peel.
Nutrition
Calories: 219kcal