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!
