Fall is SQUASH SEASON. So forgive me if there seems to be an overload of squash in my posts as of late. One of my favorite squash to prepare is the spaghetti squash. It’s a super simple way to incorporate more vegetables into your diet. Make it the main focus of your meal. In this dish, the squash acts as a noodle-like base to be served with pasta sauce and toppings. You could add anything you want to the top: chicken, spinach, cheese, tomatoes, the list goes on.
Tonight I was in the mood for roasted broccoli as a topping. I’m not much of a fan of raw broccoli. At all. Though my opinion drastically changes with some added seasonings and a little bit of oven roasting. HOLY YUM. Roast some chickpeas with the broccoli and you’ve got yourself a delicious plant-based meal complete with carbs, color, AND protein.
Incorporating plant-based meals into your diet is a great way to improve your overall health. Plant-based diets focus on fruits, vegetables, legumes, nuts, seeds, and limit animal products and overall fat intake. They are an excellent way to PREVENT CHRONIC DISEASES such as heart disease, diabetes, high blood pressure/cholesterol, obesity and total longevity in life.
Let’s get started, shall we?
Spaghetti Squash with Roasted Broccoli & Chickpeas
1 spaghetti squash
2 broccoli bunches
2 cans chickpeas
2 TBS olive oil
1 tsp garlic powder
2 tsp basil
1/2 tsp salt
1 can pasta sauce of choice
For the spaghetti squash:
Cut in 1/2 lengthwise (be careful with your knife!) Place in a glass dish and roast in the oven at 450°F for 50-60 min, until the squash is tender. Scoop out the seeds (they taste great!) and scrape the sides of the squash to create a noodle-like texture.
For the roasted broccoli & chickpeas:
Wash broccoli bunches. Separate broccoli florets and chop into desired size. Rinse chickpeas. Place both broccoli and chickpeas into a bowl or large gallon-sized bag and add oil + seasonings. Mix well and spread onto a foil-lined sheet pan. Roast at 450°F for 20-25 minutes.
Putting it all together:
Warm the pasta sauce as the squash, broccoli, and chickpeas are roasting. Use the squash as you would noodles, spread the sauce over the noodles, and then top with broccoli and chickpeas. ENJOY!