pasta · vegetables

Spaghetti Squash with Chickpeas, Feta & Arugula

Here’s an example of how not to ease into the week: Invite work to dinner and engage in lengthy conversations about furniture placement, budgets and timelines. Regardless of how dry our conversation sounds, I enjoyed every bite of the meal we shared. 

I’ve embraced spaghetti squash in a big way this season. It’s so easy, you get to eat pasta without eating pasta and you can put any darn thing in it. The trick to quicker cooking is to slice the squash in half before roasting. Plus, if you roast it whole, you will likely get blasted with molten steam when you slice into it. 

 If you, too, were debating inviting work over for dinner, I’d discourage it. I got hardly any compliments and he stuck around way too long after dessert. 
Rude. 

Spaghetti Squash with Chickpeas, Feta & Arugula
1 spaghetti squash, halved
1 tablespoon olive oil
salt and pepper
1/4 cup cooked chickpeas, rinsed
handful of arugula 
sprinkle feta and/or parmesan (both in my case)
1/2 cup marinara
red pepper flakes

Preheat oven to 400. Drizzle oil over squash halves and season with salt and pepper. Place on cooking sheet and roast for 35-40 minutes, or until soft enough to pull flesh away easily with a fork. Allow to cool slightly before shredding the inside of the squash with a fork. Place squash flesh in a bowl and stir in chickpeas, arugula and cheese. Toss with marinara sauce and a sprinkle of red pepper flakes. Zap in the microwave for a minute to heat up all ingredients. 

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