I’ll be the first to admit, there’s nothing ‘pretty’ about this dish but it is SO delicious and nutritious! Instead of rice or potatoes, try this as a substitute. I eat the three ingredients in this dish separately all the time prepared different ways but I thought long and hard about combining two uniquely (I’ve had spaghetti squash and quinoa, quinoa and chickpeas)…then decided let’s just go with all three!
The ingredients are savory and unexpected with feta cheese, herbs like sage and spices like turmeric. I made this in a muffin pan and it scoops out easily with a tablespoon and stores well. You can also make it as a casserole if you prefer.
So if you’re watching your carbs, need more protein and fiber, give this a try!
Feed the wellness in you!
- 1 medium sized spaghetti squash
- 2 cans garbanzo beans
- 1/2 cup quinoa (uncooked)
- 1 cup vegetable stock
- 1/2 can tomato paste
- 1 cup crumbled feta cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup scallions, chopped
- 1 tablespoon of sage
- 1 tablespoon of turmeric
- 1 tablespoon of parsley
- 1 tsp of sea salt
- 12 cup non stick muffin pan
- Preheat oven to 350 degrees.
- Bake the spaghetti squash for 45 minutes to one hour, until skin can be pierced with a knife.
- Cook the quinoa according to the package in the vegetable stock; should be 10-15 minutes.
- Blend the garbanzo beans in a blender until the consistency of hummus.
- In a large bowl, mix the ingredients together.
- Add all other ingredients and mix well.
- Add the mixture to the muffin cups. There should be generous helpings in each.
- Bake for 40 minutes.
- Gently scoop out with a tablespoon and serve.