Source: Fat Free Vegan
This was my first rendezvous with spaghetti squash, and it went amazingly well! I wasn't sure why its called spaghetti squash, especially since Susan at FFV said to not expect it to taste anything like spaghetti. Obviously, it doesn't, and equally obvious, once you cook it, is its insane resemblance to angel hair pasta!
This recipe required a wee bit of prep, but the bulk of prep is the hour used to roast the squash. I busied myself with laundry and making soup for lunch for the rest of the week while the squash was in the oven. Once the squash was finished, everything came together pretty quickly. The flavor was so yummy and the contrast in texture between the squash, chickpeas, and almonds was really nice.
If you're feeling adventurous or are an avid fan of all things squash, I say give this one a go!
Niki, I wish you could see Will's face right now lol!
ReplyDeleteWhy?
ReplyDeleteIt was a mixture of illness and distress! I think he saw the brussel sprouts and was praying I wasn't going to make this for him.
ReplyDeleteLOL distress?! I think I'm the only person who likes brussel sprouts, but that's okay - more for meeee!
ReplyDeleteThis sounds amazing! I would hate the amount of time the squash took, too, but it looks/sounds like it's worth it! Once I can add potatoes to my diet again, I am trying this!
ReplyDeleteIt's really yummy and chock full of good nutrients! Definitely plan ahead in terms of roasting the squash, and everything else should be fairly easy. :]
ReplyDelete