Source: Cookin' Canuck | Serves: 2-4 | Time: 20 min
Changes: used butternut #squash noodles instead of spaghetti squash; halved the amount of onio; reduced the amount of marinara sauce; replaced parmesan cheese with nutritional yeast
cups spiralized butternut squash noodles
2 tsp olive oil
1/2 medium onion, chopped
8 oz #mushrooms thinly sliced
3 garlic cloves minced
3/4 tsp ground oregano
1/2 tsp ground pepper
1/8 tsp salt
1 1/2 cup marinara sauce
1 15 oz can of #chickpeas, rinsed & drained
1/4 cup parsley, finely chopped
1/3 cup nutritional yeast
Pre-heat oven to broil.
Heat the olive oil in a large nonstick or cast-iron skillet, set over medium-high heat.
Add the squash noodles, 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 marinara sauce, chickpeas and parsley.
Spread the spaghetti squash mixture into an even layer in the skillet. Top with the nutritional yeast. Put the skillet in the broiler for 2 minutes.
Remove from oven, and enjoy!