This is the name of the dish we have chosen for you; Vegan Spaghetti Squash with Roasted Chickpeas.
Nothing lighter than that. Oven dishes are the super saver time, food pure and use the time for packing, ironing, cleaning, beware of children or what the daily routine otherwise requires of one. I do that regularly, even if I have enough time. In the waiting time, you can watch Netflix or read a book.
One of my autumn favorites is the spaghetti squash stuffed with roasted chickpeas. Not only is it delicious, it also provides you with a good dose of protein and potassium. The spaghetti squash is made of 92% water and is therefore extremely hip friendly. Ideal, as I like to combine it with a large portion of garlic mayonnaise.
1 medium-sized spaghetti squash
1 can chickpeas
Ras El-Hanout or a similar spice
2 cloves of garlic
Vegan Spaghetti Squash with Roasted Chickpeas
Preheat the oven to 200 degrees.
Halve the spaghetti squash, remove the seeds and sprinkle the cut surface with olive oil. Add salt and sprinkle with some fresh garlic.
Drain the chickpeas, rinse and mix with a little olive oil, Ras El-Hanout and the rest of the garlic.
Put the chickpeas in the pumpkin, the rest on the baking sheet next to it and put everything together for 25-30 minutes in the oven.To serve, chop fresh parsley and pour over. Ideal with garlic mayonnaise.
We recommend for you: Vegan Raw Vegetable Rolls