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Roasted Spaghetti Squash
Total Time
50 mins
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400F
  2. Slice the squash lengthwise in half, and with a spoon, scoop out the seeds
  3. Place cut-side up into a baking dish and add 1 cup of water to the baking dish to cover the bottom
  4. Bake for 30-40 minutes or until the squash is tender and you can easily stick a fork through the flesh
  5. Using a fork, pull the squash flesh up from the peel creating spaghetti-like strands.
  6. In a pan, heat coconut oil and sauté onions for 1-2 minutes
  7. Add collards and chickpeas, place the lid, and cook on low heat for 10-12 minutes
  8. Add salt and cayenne pepper to taste
  9. Stuff the spaghetti squash with collards and chickpeas. Enjoy!