Squash and Chickpea Sauté

Squash and Chickpea Sauté

Adapted from Woman’s Day Magazine

Ingredients:

• 3 lb spaghetti squash
• 1 small red onion, finely chopped
• 4 Tablespoons fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 cloves of garlic, chopped
• 15 oz. can chick peas, rinsed
• 1 cup fresh flat-leaf parsley, chopped

Directions:

1. Using a large serrated knife, halve the squash lengthwise. Discard seeds.
2. Place both halves cut side down on a large piece of parchment paper. Microwave on high until just tender, 9 to 11 minutes.
3. Use a fork to shred squash strands, and transfer to a large bowl.
4. In a small bowl, toss the chopped onion, lemon juice and a pinch of salt and pepper.
5. In a non-stick skillet, water sauté the chopped garlic until beginning to turn golden brown.. (Be careful not to burn)
6. Add the chickpeas; cook for 2 minutes.
7. Toss with spaghetti squash, salt and pepper.
8. Fold in parsley and onion/juice mixture