Stuffed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream
Ingredients
The squash
-
1
medium
spaghetti squash
-
1
tablespoon
olive oil
-
to taste
sea salt
-
to taste
ground black pepper
The filling
-
2
tablespoons
pine nuts
-
⅓
cup
raw cashew butter
-
½
cup
filtered water
-
2
cloves
garlic
-
½
teaspoon
lemon zest
-
2
tablespoons
fresh lemon juice
-
½
teaspoon
gluten-free tamari or coconut aminos
-
1
cup
packed arugula
-
1
medium
shallot
-
1 ½
cups
cooked chickpeas
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise, drizzle with olive oil, season with salt and pepper, and roast until tender for about 40 minutes.
- Toast the pine nuts in a sauté pan until golden brown.
- Blend the cashew butter, water, garlic, lemon zest, lemon juice, tamari, arugula, salt, and pepper until smooth to make the arugula cream.
- In the sauté pan, cook the shallots until soft, then add the chickpeas and season with salt and pepper.
- Serve by pulling out strands of spaghetti squash, filling with the chickpea mixture, and drizzling with arugula cream.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
15g
Sodium
200mg
Cholesterol
0mg
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