Spaghetti Squash with Chickpea Romesco

 

We were so proud of growing our first spaghetti squash that we decided to treat it real nice, and dress it up with the Veganomicon Chickpea Romesco recipe that I loved so much a few years back. This high-protein dinner is delicious and looks fabulous.

Take a large spaghetti squash, cut into halves lengthwise and stab the outside skin a few times. Place on aluminum foil and coat with coconut oil, salt and pepper. Bake for 20-25 minutes at 375, checking frequently with a fork. If it’s overcooked, the spaghetti-ish part of the squash will get mushy and cease to feel like spaghetti.

When your squash is al dente and tasty as heck, dish the rest of it into a bowl and season. Add some more coconut oil, or olive oil if you like.

Here’s the Veganomicon Chickpea Romesco recipe. I added broccoli because I have so much, and it was the perfect, sauce soaking addition. I used organic canned roasted red peppers to cut back on the prep time.

I hope this dinner impresses many guests and family members.

Jenny B.

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