Source: HumaSapien | Serves: 4 | Time: 1 hr
1 15oz can quartered #artichoke hearts in brine (do not drain)
1/2 cup raw #cashews, quick soaked in hot water and drained
1 large #SpaghettiSquash
1 tbsp EVO
1 medium red onion, diced
2 cloves garlic, minced
1 8oz pkg baby bell #mushrooms, sliced
3 cups #spinach, chopped
1/3 cup parsley, chopped
1 15oz can #chickpeas, drained and rinsed
Salt and pepper, to taste
Preheat oven to 375F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Drizzle a bit of olive oil over each half and sprinkle with salt and pepper.
Place face down on a baking sheet and bake for 35 minutes. Set aside to cool.
While the squash is cooking, place 1 tbsp olive oil in a large skillet over medium heat. Add onion and a pinch of salt and sauté for 5 minutes or until softened. Add garlic and mushrooms and sauté for another 5 minutes. Add spinach and parsley and saute until spinach is wilted.
Place drained cashews and full can of artichoke hearts and liquid in blender or food processor. Blend until completely smooth and creamy.
Use a fork to shred squash into strands. Place strands in a large bowl. Add sautéed veggies, chickpeas, and sauce, tossing to combine. Serve hot.
Food & Drink
6 glasses of water (planning at least two more before bed)
2 cups of coffee
Toast with almond butter, coconut flakes, apple, and agave
2 helpings of strawberry chickpea salad
1 lite mini baby bell
20 min strength training
3.2 mile walk
9000+ total steps