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Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

Here we go. First new recipe of 2020 is a pretty old recipe from the Fat Free Vegan. I did not change a single thing about the recipe, and I'm glad I didn't. This may not look like much, but this was absolutely amazing. I paired it with Butternut Pinot Noir from California because Women's Health said California reds help fight colds, and hubby has one, and I had it because I wanted to. So there.

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

Source: Fat Free Vegan | Serves: 5 | Time: ~1.5 hours (mostly inactive)


1 spaghetti #squash

1 medium onion, halved and thinly sliced

3 cloves garlic, minced

1/2 cup vegetable broth (homemade to reduce sodium)

15-oz can #chickpeas, rinsed and drained

2 tsp dried basil

1/4 teaspoon red pepper flakes

S&P, to taste

1 1/2 teaspoon lemon juice

Sliced almonds


Preheat oven to 400. Pierce a spaghetti squash 8-10 times with a skewer or thin knife (pierce deeply through flesh into center). Place on a baking sheet on center rack of oven. Bake for 30 minutes and then turn 1/4 turn. Bake another 30 minutes or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it’s cool, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash into a bowl and set aside.

While the squash is cooking, prepare the Brussels sprouts. Trim and discard the ends and cut the sprouts in half (quarter larger sprouts). Place on a baking sheet and spray quickly (2 seconds) with olive oil. When the squash has almost finished cooking, put the sprouts into the oven and bake for about 15 minutes, stirring halfway through.

In a large, deep, non-stick skillet, cook the onions on medium-high heat until they become golden, about 5-6 minutes. Add the Brussels sprouts, garlic, and vegetable broth and cover tightly. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry.

Add the chickpeas, basil, and red pepper flakes. Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste, along with lemon juice. Serve topped with crushed or sliced almonds.


What I ate and drank

8 glasses of water (hopefully more before I go to bed)

Peanut butter, curry, and basil sandwich


Veggie sandwich with hummus, beets, tomato, greens and cucumber


2 servings of tonight's recipe

Red wine


~7.5 miles of walking

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