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Spaghetti Squash Roasted Chickpeas & Vegetables Recipe

August 1, 2016 By thislittlekitchen Leave a Comment

Spaghetti Squash Roasted Chickpeas & Vegetables Recipe

This spaghetti squash, roasted chickpeas & vegetables recipe is a filling vegetarian dish. The variety of vegetables mixes color, texture and taste.

Author: Naomi Lantzman
Prep time: 10 mins
Cook time: 48 mins
Total time: 58 mins
Serves: 4

 

Spaghetti Squash Roasted Chickpeas & Vegetables Recipe Ingredients
  • 2 whole spaghetti squashes
  • 8 pearl onions
  • 2 sweet onions
  • 3 sweet peppers
  • 2 zucchinis
  • 3 large garlic bulbs
  • 16 oz chickpeas
  • 3 Tbsp. olive oil
  • 1/2 tsp. salt or to taste
  • 1/2 tsp. garlic powder or to taste
  • 1/2 tsp. Itlalian seasoning
  • 1/2 tsp. pepper or to taste
Spaghetti Squash Roasted Chickpeas & Vegetables Recipe Instructions
  1. Preheat oven to 400˚ and lay foil on two cookie sheets.
  2. Heat 2 spaghetti squash in microwave for 3 minutes.
  3. Slice in half, remove seeds and rub olive oil inside spaghetti squash.
  4. Slide top and bottom off pearl onions, large sweet onions onto onion rounds, sweet peppers lengthwise, zucchini in half and then lengthwise and slice 3 garlic bulbs in half, then slide off top and bottom.
  5. Pour 3 Tbsp. of olive oil over vegetables to coat. Mix around vegetables then sprinkle with 1 tsp of pepper, 1 tsp Italian seasoning, 1 tsp garlic powder.
  6. Rinse and pat dry 16 ounces of chickpeas and place on other cookie sheet with foil. Coat with 1 Tbsp. of olive oil.
  7. Sprinkle with pepper, Italian seasoning and garlic powder.
  8. Roast vegetables in oven for 45 minutes. Roast chickpeas for 25 minutes.
  9. Divide chickpeas into centers of squash

 

Filed Under: Everyday Meals, Vegetarian Dishes Tagged With: vegetarian

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