Loaded Spaghetti Squash

Prep Notes

This is one of those easy weeknight dinners that is nutritious, filling, delicious and reheats well for lunch the next day! Definitely a meal prep staple and a crowd pleaser- especially for dinner parties!

Ingredients

• 1 medium spaghetti squash

• 1 cup broccoli florets

• 1/4 white onion, chopped

• 1 cup mixed mushrooms, chopped

• 1 cup chickpeas

• 1/2 cup green pitted olives, chopped

• 2 cloves fresh garlic, minced

• salt & pepper to taste

• chili flakes to taste

• 3-5 tbsp avocado or coconut oil

Directions

1. Preheat oven to 400F

2. Cut the spaghetti squash down the middle and puncture a few holes in the skin using a sharp fork

3. Drizzle the inner squash with avocado or coconut oil and flip it (skin upside) on a baking sheet

4. Bake for about 20-25 minutes or until it turns golden

5. In a medium/ large skillet, heat oil of choice. Sauté fresh garlic and onion for about a minute or two then add in mushrooms, broccoli and chickpeas

6. Continue to sauté for about 5-7 minutes, mixing in between

7. Remove the squash and flip it upwards to let cool

8. Add sautéed vegetables and olives

9. Season to taste

10. Enjoy!