AuthorLesia PetrizioMakes one serving
Counts as 1 protein and 2 vegetables
Have already cooked spaghetti squash and chickpeas ready to go. (If you do not know how to cook spaghetti squash or legumes see below for instructions.)
In a sauce pan, on low heat, sauté fresh garlic (to your liking) in a few spays of fresh olive oil.
Add in basil and oregano and fennel and salt and pepper. Stir
Add in tomatoes. Stir until they start to liquefy. You can add a bit of water. You know how you like your sauce.. I like mine thick.
Once you have the sauce to your liking, add in the spinach until it wilts.
Add in the chickpeas
Serve over the spaghetti squash.
One serving counts as 1 protein, 2 veggies
To cook spaghetti squash:
Buy the squash
Preheat the oven to 400
Wash the outside
cut it in half
scoop out the seeds
rub the inside meat with olive oil
line a cookie sheet with tin foil
place the spaghetti squash meat upon the cookie sheet
cook for 90 mins
test, if you can take a fork and pull the meat like linguini, it is done.
Remove and let cool for an hour. Do not try to sperate when it is hot.
Once cool take a fork and remove the goodness!
You can keep in the refrigerator for 10 days before it goes funny.
To Cook bagged legumes
Buy any bagged legume that you like
Measure out 2 cups into a pot of water and let soak for 12 hours.
Into a colander drain and refill the pot with fresh water and legumes you just soaked.
Boil for 15 mins and test. I like my legumes al dente. They are done at 15 mins. If you like them softer keep cooking.
Once done remove from heat
Drain into a colander and rinse with cold water to stop the cooking.
Let cool and drain for an hour.
I like to take dishrags and spread the lentils onto the dishrag to pat dry before I put them into the refrigerator.
I eat the daily so mine do not go bad. You can keep for 6 days before the get funky.
Ingredients
Directions
Have already cooked spaghetti squash and chickpeas ready to go. (If you do not know how to cook spaghetti squash or legumes see below for instructions.)
In a sauce pan, on low heat, sauté fresh garlic (to your liking) in a few spays of fresh olive oil.
Add in basil and oregano and fennel and salt and pepper. Stir
Add in tomatoes. Stir until they start to liquefy. You can add a bit of water. You know how you like your sauce.. I like mine thick.
Once you have the sauce to your liking, add in the spinach until it wilts.
Add in the chickpeas
Serve over the spaghetti squash.
One serving counts as 1 protein, 2 veggies
To cook spaghetti squash:
Buy the squash
Preheat the oven to 400
Wash the outside
cut it in half
scoop out the seeds
rub the inside meat with olive oil
line a cookie sheet with tin foil
place the spaghetti squash meat upon the cookie sheet
cook for 90 mins
test, if you can take a fork and pull the meat like linguini, it is done.
Remove and let cool for an hour. Do not try to sperate when it is hot.
Once cool take a fork and remove the goodness!
You can keep in the refrigerator for 10 days before it goes funny.
To Cook bagged legumes
Buy any bagged legume that you like
Measure out 2 cups into a pot of water and let soak for 12 hours.
Into a colander drain and refill the pot with fresh water and legumes you just soaked.
Boil for 15 mins and test. I like my legumes al dente. They are done at 15 mins. If you like them softer keep cooking.
Once done remove from heat
Drain into a colander and rinse with cold water to stop the cooking.
Let cool and drain for an hour.
I like to take dishrags and spread the lentils onto the dishrag to pat dry before I put them into the refrigerator.
I eat the daily so mine do not go bad. You can keep for 6 days before the get funky.
