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
- 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 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
- 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!