Spaghetti squash is high in soluble fiber, which helps regulate cholesterol and blood glucose levels!
Ingredients:
- 1 spaghetti squash, cut in half lengthwise & seeds taken out
- 1 can chickpeas, rinsed & drained
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chipotle powder
- 1/2 tsp salt
- Honey for drizzling
- 1/2 cup tahini
- Juice from 1/2 lemon
- 1 clove garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Directions:
- Preheat oven to 400°F and place each spaghetti squash half flesh-side up on a baking sheet. Roast for 1 hour or until a fork easily pierces the squash all the way to the bottom.
- Then, toss chickpeas with olive oil, smoked paprika, chipotle powder, and salt on a parchment-lined baking sheet until they are evenly coated. Roast in the oven at 400°F for 20-25 minutes or until crispy. Then, drizzle with honey & set aside.
- Meanwhile, in a medium-sized bowl, mix together tahini, lemon juice, garlic, salt, pepper, basil and parsley.
- When the spaghetti squash is finished roasting, use a fork to scrape the inside of both halves to create spaghetti strands. Keep the strands in the spaghetti squash shell.
- Mix the sauce into each spaghetti squash half, then bake at 400°F for 10 minutes or until bubbly. Then, top with chickpeas and enjoy!