Thursday, June 27, 2013

Spaghetti Squash With Roasted Spiced Chickpeas

Filled with good textures, flavors, and spices, this dish makes a filling meal. Spaghetti squash is low in carbs and stands as a great sub for pasta; you can top it with sauce and cheese, or anything else you'd finish your noodles with. It's a hassle free dish, which is always exciting for me; fewer steps with out sacrificing flavor!
1 medium sized Spaghetti Squash, Halved
1 lemon, thinly sliced
1 15oz can chickpeas, drained and rinsed
1/2 tsp curry powder
1 tsp ground cayenne pepper
3 tbsp kosher salt 
2 tsp turmeric
2 tbsp cracked red pepper 
4 tbsp extra virgin olive oil 
1/4 cup shredded Pecorino Romano
Preheat the oven to 375°. Discard all the seeds and filling from center of squash and bake for 1 hour in the oven face up until the squash is tender and can be pierced with a fork. On a baking sheet toss the chickpeas, curry powder, cayenne pepper, 1 tbsp of olive oil, and 1 tbsp of kosher salt.  on the same baking sheet lay the sliced lemon, sprinkle with turmeric. Put the baking sheet in the oven for 15 minutes until they begin to lightly crisp.
With a fork scrape out the inside of both squash halves in a large bowl. Toss in the extra virgin olive oil, and kosher salt. Top the spaghetti squash with roasted chickpeas and lemon slices. Sprinkle the Pecorino Romano Cheese over top with cracked red pepper.
Bon App├ętit!

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