Loaded Spaghetti Squash

PREP NOTES

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 (optional)
• 2 cloves fresh garlic, minced
• salt & pepper to taste
• chili flakes to taste
• 3-5 tbsp avocado or coconut oil
  

DIRECTIONS

1. Preheat oven to 400F
2. Cut the spaghetti squash down the middle and puncture a few holes in the skin using a sharp fork
3. Drizzle the inner squash with avocado or coconut oil and flip it (skin upside) on a baking sheet
4. Bake for about 20-25 minutes or until it turns golden
5. In a medium/ large skillet, heat healthy oil of choice (I use avocado oil). Sauté fresh garlic and onion for about a minute or two then add in mushrooms, broccoli and chickpeas
6. Continue to sauté for about 5-7 minutes, mixing in between
7. Remove the squash and flip it upwards to let cool
8. Add sautéed vegetables and olives
9. Season to taste
10. Enjoy!