Vegetarian Spaghetti Squash Skillet

• Vegetarian
• Gluten free

• Produce

  • 1 (3 lb. spaghetti squash
  • 1 3/4 cups Chickpeas, no salt added
  • 1/4 cup Flat-leaf parsley
  • 3 Garlic cloves
  • 8 oz Mushrooms
  • 1 Onion, medium
  • 3/4 tsp Oregano, ground

• Condiments

  • 1 1/2 cup Marinara sauce

• Baking & Spices

  • 1/2 tsp Pepper, ground
  • 1/8 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1/3 cup Parmesan cheese, grated

Found on cookincanuck.com

Description

Ingredients

• 1 (3 lb.) spaghetti squash
• 2 tsp olive oil
• 1 medium onion, chopped
• 8 oz. mushrooms, thinly sliced
• 3 garlic cloves, minced
• ¾ tsp ground oregano
• ½ tsp ground pepper
• ⅛ tsp salt
• 1 ½ cup marinara sauce (your favorite kind)
• 1 ¾ cups (no salt added) chickpeas, rinsed & drained
• ¼ cup minced flat-leaf parsley
• ⅓ cup grated Parmesan cheese (animal rennet-free for vegetarian)

Directions

• Using a large, sharp knife, pierce the spaghetti squash in several pieces.
• Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
• Before handling, let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
• Preheat the broiler.
• Heat the olive oil in a large nonstick or cast-iron skillet, set over medium-high heat.
• Add the onion and mushrooms. Cook, stirring occasionally, until the vegetables are tender and just starting to brown, 5 to 6 minutes.
• Add the garlic, oregano, pepper and salt. Cook for 1 minute.
• Stir in the reserved spaghetti squash, marinara sauce, chickpeas and parsley.
• Spread the spaghetti squash mixture into an even layer in the skillet. Top with the Parmesan cheese.
• Place the skillet under the broiler until the cheese is melted, 1 to 2 minutes. Serve.

Nutrition