Vegetarian Spaghetti Squash Skillet

In 30 minutes, this healthy vegetarian spaghetti squash recipe can be on the table. It’s packed with mushrooms and chickpeas, and tossed with marinara sauce. 143 calories and 2 Weight Watchers Freestyle SP

Recipe by:
Servings: 8
1 (3 lb.) spaghetti squash
2 tsp olive oil
1 medium onion, chopped
8 oz. mushrooms, thinly sliced
3 garlic cloves, minced
¾ tsp ground oregano
½ tsp ground pepper
⅛ tsp salt
1 ½ cup marinara sauce (your favorite kind)
1 ¾ cups (no salt added) chickpeas, rinsed & drained
¼ cup minced flat-leaf parsley
⅓ cup grated Parmesan cheese (animal rennet-free for vegetarian)
  1. Using a large, sharp knife, pierce the spaghetti squash in several pieces.
  2. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
  3. Before handling, let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
  4. Preheat the broiler.
  5. Heat the olive oil in a large nonstick or cast-iron skillet, set over medium-high heat. READ MORE

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