This is a great dish that can function as a light main course, a side or a hearty salad. It also keeps well for lunch leftovers. And spaghetti squash is hearty. It can last out on your counter for over two weeks. It is also so easy to scoop out in strands after roasting. A great high fiber alternative to pasta.
Serves 8
Two 2.5 to 3 pound Spaghetti squashes, cut in half lengthwise and seeded
10 TBSP olive oil
Juice from one large lemon
One 15 ounce can of chickpeas, rinsed
6 ounces of feta cheese crumbled (eliminate to make vegan or paleo)
1 cup of parsley chopped
5 scallions thinly sliced
4 TBSP of pistachios or hazelnuts chopped
Preheat oven to 375 while slicing the squash. Place squashes on one large or two small cookie sheets and brush with olive oil and salt and pepper. Turn over so they are positioned cut side down. Roast until tender about 40 minutes. You can check with a fork to see if the strands are soft and pull out easily. When finished, allow about 30 minutes for squash to cool.
Place remaining olive oil, lemon juice, and salt and pepper to taste in a bowl and whisk. take the strands from the flesh of the squash and add to bowl. Combine. Next add chickpeas. Transfer to a serving platter and add the feta, scallions, pistachios or hazelnuts and parsley. Add more salt and pepper and drizzle with olive oil before serving.