Say hello to this savory roasted spaghetti squash. This type of squash is tons of fun because once cooked, spaghetti-like strands are created that pair beautifully with your favorite protein. One cup has around 45 calories and just 10 grams of carbs. It’s a great option for people who are watching their weight or their carb intake. Spaghetti squash is super light, and paired with this easy collard and chickpea sauté, a more complete meal is created. The coconut oil adds a subtle sweetness to the dish, and the cayenne pepper makes everything pop.
Make sure you get a sharp knife that will cut easily through the squash. Cutting spaghetti squash can be a bit of a workout, and having a good knife will make your life easier. After that you will pop it in the oven with some water covering the bottom of the baking dish, to help steam and tenderize the squash. Once the squash is cooked, all you have to do is pull apart the spaghetti strands with a fork. I used this collard and chickpea sauté, but you can top this off with your favorite protein or vegetable. Hope you give it a try! If you do, let us know how it comes out!
- 1 medium spaghetti squash
- 2 cups of collard greens, finely chopped
- 1 can of cooked chickpeas
- ½ onion, chopped
- 1 tablespoon of coconut oil
- Salt and cayenne pepper to taste
- Preheat the oven to 400F
- Slice the squash lengthwise in half, and with a spoon, scoop out the seeds
- Place cut-side up into a baking dish and add 1 cup of water to the baking dish to cover the bottom
- Bake for 30-40 minutes or until the squash is tender and you can easily stick a fork through the flesh
- Using a fork, pull the squash flesh up from the peel creating spaghetti-like strands.
- In a pan, heat coconut oil and sauté onions for 1-2 minutes
- Add collards and chickpeas, place the lid, and cook on low heat for 10-12 minutes
- Add salt and cayenne pepper to taste
- Stuff the spaghetti squash with collards and chickpeas. Enjoy!